Red, White and Bean Minestrone
Ruth Prisaznick
A slow cooker meal.
ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup Italian turkey sausage, cut into small pieces
- 2 tablespoons tomato paste
- 1 cup chopped onion
- 1 cup chopped celery
- 2 tablespoons minced garlic
- 1 cup chopped carrots
- 1 teaspoon dried oregano
- 1 can (16 oz.) chopped canned tomatoes
- 5 cups chicken stock
- 1 can (16 oz.) cannellini beans with liquid
- 1 can (16 oz.) red kidney beans, drained
- 2 cups zucchini cut into 1/2 inch pieces
- 2 cups baby spinach
- 1 cup cooked bowtie pasta
- 2 tablespoons pre-packaged pesto
- 2 tablespoons fresh grated Parmesan cheese
directions
- 1
.
- 2
1. Heat olive oil over medium heat in a medium saute’ pan. Add sausage, brown well.
- 3
2. Add tomato paste, cook 5 minutes or until brown.
- 4
3. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approx. 5 minutes.
- 5
4. Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.
- 6
5. Cook on low setting for 6-7 hours or until the vegetables are tender.
- 7
6. Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
- 8
7. Pour the soup into bowls. Top with a little pesto and fresh grated Parmesan cheese.
Source: Better Homes & Gardens Magazine
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