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

Ready In 480 Minutes

Servings: 6

Cooking Instructions

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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 360 minutes

Step 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.
  • INGREDIENTS:
  • Length: 30 minutes

Step 3

  • Serve immediately with additional cheese on top!
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