Springtime Crockpot Minestrone

Name: Springtime Crockpot Minestrone
Yield: 6 to 8
Ingredients: 1 sweet onion; 3 garlic cloves; 3 carrots; 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; 1 cup of frozen sweet peas; 1 (6 ounce) bag of fresh spinach; 1/3 cup freshly grated romano cheese + more for topping; salt and pepper to taste

User Reviews

5.0

276 reviews

Excellent

Servings
6 to 8
Course
Soup
Cuisine
Italian

Springtime Crockpot Minestrone

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

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 cup of frozen sweet peas
1 (6 ounce) bag of fresh spinach
1/3 cup freshly grated romano cheese + more for topping
salt and pepper to taste

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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!