Bush's Red, White, and Bean Minestrone
Lindsay Mauldin
Colorful, yummy soup!
ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup Italian turkey sausage, in 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 (16 ounce) can chopped canned tomatoes
- 5 cups chicken stock
- 1 (15.5 ounce) can BUSH’S® Cannellini Beans, with liquid
- 1/2 (16 ounce) can BUSH’S® Red Kidney Beans, drained
- 2 cups zucchini cut into 1/2-inch pieces
- 2 cups baby spinach
- 1 1/2 cups cooked bowtie pasta
- 2 tablespoons pre-packaged pesto
- 2 tablespoons fresh grated Parmesan cheese
directions
- 1
DIRECTIONS
- 2
Heat olive oil over medium heat in a medium sauté pan. Add sausage; brown well.
- 3
Add tomato paste, cook 5 minutes until brown.
- 4
Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
- 5
Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.
- 6
Cook on low setting for 6 to 7 hours or until the vegetables are tender.
- 7
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
To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.
Source: Lindsay
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