Minestrone

6 servings

2 tsp canola oil
1 med onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
2 celery stalks, dices
2 cups chopped seasonal vegetables (asparagus, broccoli, potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
¼ cup tomato paste
28 ounce no salt added diced tomatoes
½ teaspoon dried oregano
½ teaspoon dried thyme
2 bay leaves
1 cup Dry Beans
12 g Better Than Bouillon Vegetarian, No Chicken Base
6 cups water
110 g (2 cups) uncooked pasta (only cook what's needed for meal and leftovers, but not frozen portion)
4 oz fresh spinach
parmesan cheese for topping
salt and pepper to taste

Add diced onions, garlic, carrots, celery, the whole can of diced tomatoes, beans, stock and water to your crockpot. Cook on low for 4-6 hours (this was not long enough; carrots were still firm), 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!