Crockpot Minestrone

1 sweet onion, diced

3 garlic cloves, minced

3 carrots, peeled and sliced

2 celery stalks, dice

1 (28 ounce) can of diced tomatoes

2 (15 ounce) cans of cannellini (white beans)or kidney beans or chickpeas, 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

  1. 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.

  2. 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!