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:
covered percent of daily need
