INGREDIENTS
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 oz
uncooked ditalini pasta
12
thin asparagus spears, stems removed and cut into thirds
1 cup
frozen sweet peas
1
bag of fresh spinach
1/3 cup
freshly grated romano cheese + more for topping
salt and pepper
Simple recipe. Set it and forget it!