Spring Vegetable Minestrone

Spring minestrone

We’ve been spoiled. This past week it has been pretty warm. People at work were complaining about how hot it was! Then Friday came…it was back to being pretty darn cold. So cold that we turned our heat back on, and that is pretty much unheard of past April 1st in our house. After a week of no-cook salads for dinner, I decided to make soup to warm us up. Since every time I use my crock pot, the food is mediocre at best, I adapted a crock pot spring soup recipe and made it on the stove top instead. Great move on my part, if I do say so myself. The meal was done in under an hour, was incredibly delicious, and made more than enough to freeze half the batch for whenever Mother Nature tries to throw some colder weather our way!

1 tablespoon Olive Oil
1 Sweet Onion, diced
3 Garlic Cloves, minced
3 Carrots, peeled and sliced
1 (28 ounce) can Diced Tomatoes
2 (15 ounce) cans Cannellini Beans, drained and rinsed
4 cups Vegetable Broth
2 cups Water
8 ounces Ditalini Pasta, uncooked
1 bunch Asparagus Spears, stems removed and cut into thirds
1 cup Frozen Peas
6 ounces Baby Spinach
1/3 cup Grated Romano Cheese, plus more for topping
Salt and Pepper, to taste

In a large stock pot, heat the olive oil over medium-high heat. Add the onions and carrot, and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the tomatoes, beans, broth, and water and bring to a boil. Reduce the heat to medium-low and simmer for about 30 minutes, stirring occasionally. Add the asparagus, spinach, peas, and pasta and cook for 15 minutes, or until the pasta has cooked through. Stir in the grated cheese and add salt and pepper, to taste. Serve with additional cheese on top. 

SOURCE: slightly adapted from How Sweet It Is