Springtime Veggie Soup

You all know how much I love my crockpot, right? I use it all year long...not just in the cold, cold winter. It works great for lighter, quick springtime meals too. Case in point...this delicious veggie soup. I found the recipe on Pinterest, tweaked it a bit, and it was perfect for our Sunday evening supper. Enjoy!

Springtime Veggie Soup

Ingredients:  

1. 1 diced onion
2. 3 cloves garlic, minced
3. 3 carrots, sliced and peeled
4. 1 can diced tomatoes (28 oz.)
5. 1 can cannellini beans (15 oz. ) drained and rinsed
6. 3 cups vegetable broth
7. 3 cups water
8. 8 oz. ditalini pasta, uncooked
9. 10 asparagus spears, stems removed and cut into thirds
10. 1 cup frozen peas
11. 1 bag fresh spinach (6oz.)
12. 1/3 cup grated Romano cheese
13. Salt and Pepper to taste

Directions:

1. Put diced onions, garlic, tomatoes, beans, broth and water in crockpot. Spray first with Pam. Cook on Low 4 to 6 hours.
2. Around 20 minutes before serving, add asparagus, spinach, peas, and uncooked pasta.
3. Cook on Low 15 minutes. Then stir in cheese.
4. Season as needed with salt and pepper.
5. Serve with additional cheese,
6. Enjoy!