Recipe of the Week

I made this last night and it turned out yummy. And best of all...it was an easy recipe. On a side note: my kids did not eat all of the vegetables but still ate the things in the soup that they liked. In my mom book...success. Thank you Pinterest. Springtime Crockpot Minestrone YIELD: SERVES ABOUT 6-8 TOTAL TIME: 6-8 HOURS ingredients: 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 beans (navy, garbanzo, cenellili, etc) drained and rinsed. 3 cups low-sodium vegetable stock. 3 cups water. 8 ounces of uncooked pasta (rigatoni, macaroni, etc). I cook this separate and then each person can put a scoop in their own bowl. 12 thin asparagus spears, stems removed and cut into thirds. 1 cup of frozen sweet peas. 1 (6 ounce) bag of fresh spinach. 1/3 cup freshly grated romano cheese + more for topping. Important!. salt and pepper to taste Important!. Directions: Add diced onions, garlic, carrots, the whole can of diced tomatoes, 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. Cook on low for another 20 minutes then stir in grated cheese. Taste and season with salt and pepper as desired. Serve immediately with additional cheese on top.