Springtime Crockpot Minestrone
User Reviews
5
Springtime Crockpot Minestrone
Description
This minestrone soup begins by simmering onions, garlic, carrots, tomatoes, cannellini beans, vegetable stock, and water together in a crockpot for several hours, allowing flavors to meld deeply. Adding tender-crisp asparagus, peas, spinach, and ditalini pasta close to serving keeps these ingredients fresh and prevents overcooking.
The inclusion of Romano cheese stirred in at the end enriches the broth with a subtle sharpness and depth. The soup balances heartiness from beans and pasta with the bright, fresh vegetables of spring. Seasoning is adjusted last to accommodate salt levels from stock and canned tomatoes.
This crockpot recipe suits slow preparation and hands-off cooking, ideal for a nourishing, warming meal. Serving with extra Romano cheese on top offers an additional savory accent.
Ingredients
- 1 onion diced, sweet
- 3 garlic minced, cloves
- 3 carrot peeled and sliced
- 1 diced tomatoes 28 ounce can
- 2 cannellini beans 15 ounce cans, drained and rinsed
- 3 cups vegetable stock low-sodium
- 3 cups water
- 8 ounces ditalini pasta uncooked
- 12 asparagus stems removed and cut into thirds, thin spears
- 1 cup sweet peas frozen
- 1 spinach fresh, 6 ounce bag
- 1/3 cup Romano cheese freshly grated, plus more for topping
- salt to taste
- black 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!
User Reviews
Overall Rating
5
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