Crock Pot Mondays – Springtime Minestrone

Ingredients

• 1 cup sweet onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 1 (28-ounce) can diced tomatoes
• 2 (15-ounce) cans of cannellini beans, drained and rinsed
• 3 cups low-sodium vegetable stock
• 3 cups water
• 8 ounces uncooked macaroni pasta
• 12 thin asparagus spears, stems removed and cut into thirds
• 1 cup frozen sweet peas
• 6 ounces fresh spinach
• 1/3 cup freshly grated Romano cheese, and more for topping (optional)
• Salt and pepper to taste

Directions

1. Add diced onions, garlic, carrots, diced tomatoes, cannellini beans, stock, and water to a six-quart crockpot. Cook on low for 4-6 hours, stirring once or twice if you can.
2. About 20 minutes before serving, add in asparagus, spinach, peas, and pasta. Cook on low for another 20 minutes, then stir in grated cheese, if desired.
3. Taste and season with salt and pepper as desired. Serve immediately with additional cheese for topping, if desired.