Crock Pot Mondays – Springtime Minestrone

Springtime Minestrone

• 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 cup slow-sodium vegetable stock
• 3 cups water
• 8 ounces of uncooked macaroni pasta
• 12 thin asparagus spears, stems removed and cut into thirds
• 1 cup of frozen sweet peas
• 6 ounces fresh spinach
• 1/3 cup freshly grated Romano cheese + more for topping
• salt and pepper to taste

Instructions

1. Add diced onions, garlic, carrots, diced tomatoes, cannellini beans, stock and water to your crockpot. Cook on low for 4-6 hours, stirring once or twice if you can.
2. About 10-15 minutes before serving, add in asparagus, spinach, peas and pasta. Cook on low for another 20 minutes then stir in grated cheese. Taste and season with salt and pepper as desired. Serve immediately with additional cheese on top