Springtime Crockpot Minestrone

Springtime Crockpot Minestrone might be just the Mediterranean recipe you are searching for. For $2.01 per serving, you get a main course that serves 6. One portion of this dish contains about 23g of protein, 3g of fat, and a total of 436 calories. Several people made this recipe, and 19241 would say it hit the spot. A mixture of romano cheese, vegetable stock, peas, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 8 hours. It is brought to you by How Sweet Eats. With a spoonacular score of 100%, this dish is tremendous. If you like this recipe, you might also like recipes such as Cozy Crockpot Minestrone, The Vegetable Broth and the Minestrone — Le bouillon de légumes et la minestrone, and Springtime Quiche.

Servings: 6

 

Ingredients:

12 thin asparagus spears, stems removed and cut into thirds

2 (15 ounce) cans of cannellini beans, drained and rinsed

1 (28 ounce) can of diced tomatoes

3 carrots, peeled and sliced

8 ounces of uncooked ditalini pasta

3 garlic cloves, minced

1 cup of frozen sweet peas

1/3 cup freshly grated romano cheese + more for topping

salt and pepper to taste

1 (6 ounce) bag of fresh spinach

1 sweet onion, diced

3 cups low-sodium vegetable stock

3 cups water

Equipment:

slow cooker

Cooking instruction summary:

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 (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!

 

Step by step:


1. 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 (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.

2. Serve immediately with additional cheese on top!


Nutrition Information:

Quickview
436k Calories
22g Protein
3g Total Fat
82g Carbs
100% Health Score
Limit These
Calories
436k
22%

Fat
3g
5%

  Saturated Fat
1g
8%

Carbohydrates
82g
28%

  Sugar
14g
16%

Cholesterol
5mg
2%

Sodium
970mg
42%

Get Enough Of These
Protein
22g
46%

Vitamin A
8738IU
175%

Vitamin K
171µg
164%

Manganese
1mg
92%

Fiber
14g
58%

Folate
222µg
56%

Iron
8mg
48%

Potassium
1571mg
45%

Copper
0.89mg
45%

Vitamin C
36mg
44%

Selenium
29µg
42%

Magnesium
166mg
42%

Phosphorus
369mg
37%

Vitamin B6
0.62mg
31%

Vitamin B1
0.45mg
30%

Calcium
284mg
28%

Vitamin E
4mg
27%

Zinc
3mg
23%

Vitamin B3
3mg
19%

Vitamin B2
0.33mg
19%

Vitamin B5
1mg
11%

Vitamin B12
0.06µg
1%

covered percent of daily need
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