Just because spring hit, doesn’t mean it’s time for soup season to completely disappear.
I find that soups are one of the easiest things to throw together in a slow cooker. And generally at night the temperatures still drop a bit so a lighter and healthy soup is just the ticket.
Take this slow cooker spring minestrone soup for example. So easy to throw together in the morning and so welcoming to come home to after a long day. Bonus that it is full of vegetables, seven to be exact. (Hello, summer bod). And it highlights fresh green spring veggies like peas, asparagus, and spinach.
We gobbled this one up, huge hunks of bread on the side of course. Be sure to add the freshly grated parmesan and basil because it really brings the soup to life.
SLOW COOKER SPRING MINESTRONE
Recipe adapted from How Sweet Eats
1 sweet onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
1 28 ounce can of diced tomatoes
2 15 ounce cans of cannellini beans, drained and rinsed
3 cups low-sodium vegetable stock
3 cups water (or you could use all stock)
8 ounces of uncooked small pasta, I used mini bow ties
12 thin asparagus spears, stems removed and cut into one inch or so pieces
1 cup of frozen sweet peas
Few handfuls of fresh spinach, lightly chopped up
1/3 cup freshly grated romano cheese + more for topping
Fresh basil, for topping
salt and pepper to taste
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.
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 salt and pepper as desired. Serve with additional cheese and basil on top!
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