Spring into New Recipes! Springtime Crockpot Minestrone

Now, when we think of springtime, usually a crockpot doesn't come to mind. Hey, it's easy, yummy and healthy! Giving you time to get out and enjoy Spring!

Springtime Crockpot 

Minestrone 

INGREDIENTS

1 sweet onion, diced

3 garlic cloves, minced

3 carrots, peeled and sliced

1 (28 ounce) can of diced tomatoes

2 (15 ounce) cans of cannellini beans, drained and rinsed

3 cups low-sodium vegetable stock

3 cups water

8 ounces of uncooked ditalini pasta

12 thin asparagus spears, stems removed and cut into thirds


1 (6 ounce) bag of fresh spinach

1/3 cup freshly grated romano cheese + more for topping
salt and pepper to taste

INSTRUCTIONS

Add diced onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your crockpot.
Cook on low for 4-6 hours, stirring once or twice if you can.
About 10-15 minutes before serving, add in asparagus (I like mine with some crunch, add it earlier if you want it softer), spinach, peas and pasta. Cook on low for another 10-15 minutes then stir in grated cheese. Taste and season with salt and pepper as desired. I used about a 1/2 teaspoon of each, but it will depend on the sodium levels in your stock, tomatoes, etc. Serve immediately with additional cheese on top!