Spring Minestrone Soup


This recipe came from HOW SWEET IT IS . I set it up as a slow cooker freezer meal.

I took out the asparagus…because I just forgot it. I think I would cook the pasta separately, so I’m not having to be around for the last hour of cooking.


  • 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 cannellini beans, drained and rinsed
  • 3 cups low-sodium vegetable stock
  • 3 cups water
  • 8 ounces of uncooked ditalini pasta
  • 1 cup of frozen sweet peas
  • 1 (6 ounce) bag of fresh spinach
  • 1/3 cup freshly grated romano cheese + more for topping
  • salt and pepper to taste


  • Prepare and put the following ingredients in a freezer bag: onions, garlic, carrots, tomatoes, and beans.
  • Mix peas and spinach in a separate freezer bag
  • When ready to cook, defrost, and add first bag of items to slow cooker, plus the water and vegetable stock. Cook on LOW for 6-8 hours.
  • For the last hour add pasta, then the last half hour add spinach and peas.
  • top off with romano and serve



AJ: LOVED this soup

Mommy:I LOVED this soup

Daddy: Took it for lunch, hope he likes it.

I’m linking up with

   Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures

Would love to read your thoughts