Soup for dinner falls somewhere between salad and steamed asparagus on my list of things that sound appealing.
But when said soup is 1. easy to prepare 2. cooks all day in the slow cooker 3. and tastes as fresh and delicious as this one, I’ll make an exception. It’s chock full of veggies (and noodles, if you accidentally on purpose cooked way too many) and really does taste so fresh. So fresh and so clean clean.
Aint nobody dope as me, I’m dressed so fresh so clean, so fresh and so clean clean.
No? Don’t care to join in my white girl rap session? Fine. Be that way. But make the soup. Serve it with some french bread and a side salad. Dump in an extra pound of pasta, if that sort of thing strikes your fancy. Oh, and cheese. Don’t forget the cheese. Lots of it, please. You can still tell everyone you had such a healthy dinner last night. Your secret is safe with me.
- 1 sweet onion, diced
- 4 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
- 6 cups low-sodium vegetable stock
- 8 ounces of uncooked ditalini pasta
- 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
- chopped fresh basil
- 1/2 teaspoon Italian seasoning
- salt and pepper to taste
Add diced onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, Italian seasoning, and stock to your slow cooker. Cook on low for 4-6 hours, stirring once or twice if you can.
About 15-20 minutes before serving, add in asparagus (add it earlier/later if you want it softer or crunchier), spinach, basil, peas and pasta. Cook on low for another 15-20 minutes then stir in grated cheese. Taste and season with salt and pepper as desired. I used about a teaspoon of each, but it will depend on the sodium levels in your stock, tomatoes, etc. Serve immediately with additional cheese on top!
Yields: SO MUCH SOUP. Like, a lot of soup. A full crock-pot of soup.
Recipe adapted from: How Sweet It Is