Springtime Crockpot Minestrone
Ingredients:
- 1 c Onions 1 onion, diced
- 3 cloves Garlic minced or pressed
- 1.5 c Carrots 3 carrots, peeled and sliced
- 14 oz Diced Tomatoes 1 can
- 28 oz Canned Cannellini Beans 2 cans, drained and rinsed
- 3 c Water
- 8 oz Pasta ditalini
- 12 Asparagus thin spears, hard stems removed and cut into thirds
- 1 c Snow Peas frozen
- 1 c Spinach fresh
- 0.33 c Parmesan Cheese romano, freshly grated
- 1 tsp Sea Salt
- 0.50 tsp Ground Black Pepper
- 3 c Vegetable Broth
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.
Nutrition
Calories: 555kcal | Carbohydrates: 104g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1494mg | Potassium: 1622mg | Fiber: 16g | Sugar: 11g | Vitamin A: 9905IU | Vitamin C: 35.2mg | Calcium: 349mg | Iron: 9.7mg
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