Special Recipes
5 Total Hours 8 Servings
This soup is ridiculously easy. Throw the ingredients in the crockpot before heading to work or taking the kids to the pool. Make a big batch and freeze half, keep the other half on hand for lunches or light summer dinners.
Ingredients
1 sweet onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
1 (28-oz) can diced tomatoes
2 (15-oz) cans cannellini beans, drained and rinsed
3 cups low-sodium vegetable stock
3 cups water
8-oz uncooked ditalini pasta
12 thin asparagus spears, stems removed and cut into thirds
1 cup sweet peas
6-oz bag fresh spinach
1/3 cup freshly grated romano or parmesan cheese
salt and pepper to taste
Method
- If time, quickly brown the onions, garlic and carrots in a saute pan with a bit of olive oil. Sprinkle with salt and pepper.
- 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, spinach, peas and pasta. Cook on low for another 10-15 minutes then stir in grated cheese. Taste and season with additional salt and pepper as desired.
- Serve immediately with additional cheese on top!