Spring Minestrone

June 01, 2015

It\\\'s a cool day here in KC, in fact this morning one of my Facebook friends posted \\\"June 1st. My furnace is on. What\\\'s wrong with this picture?\\\" It does seem a little crazy. At the very least the windows should be opened, but it has just been too darned cold the past couple of nights for even that scenario. This \\\"spring\\\" weather has me craving soup, so I whipped up a batch of spring minestrone. Minestrone is traditionally a heavier dish consisting of a bit of

1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
1 (28 oz.) can crushed tomatoes (can also use diced)
2 (15 oz.) cans cannellini beans, drained and rinsed
6 c. vegetable broth
2 t. salt
1 t. pepper
8 oz. uncooked small pasta (ditalini, shells, macaroni whatever you like)
1 bundle asparagus, woody ends trimmed then cut into 1\" pieces
1 c. frozen edamame (can also use peas, I just don\'t like peas!)
1 (6 oz.) bag baby spinach
1/3 c. Parmesan cheese, plus more for serving if desired

Place the onion, garlic, carrots, tomatoes, beans, broth, salt and pepper in a 6 quart slow cooker, cover and cook on low for 4-6 hours or on high for 2-3 hours, stirring once or twice if you can while...
See the full directions on my site

Nutritions

Calories
465

Sodium
2390mg
99% DV

Fat
17g
27% DV

Protein
35g
70% DV

Carbs
68g
23% DV

Fiber
29g
117% DV