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Red, White and Bean Minestrone by Melissa Stephens serves: 9	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Red, White and Bean Minestrone

Ingredients:

1 tbsp

extra virgin olive oil

1/4 c

Italian turkey sausage

2 tbsp

tomato paste

1 c

chopped onion

1 c

chopped celery

2 tbsp

minced garlic

1 c

chopped carrots

1 tsp

dried oregano

16 oz

chopped canned tomatoes

5 c

chicken stock

15.50 oz

cannellini beans, undrained

16 oz

red kidney beans, drained

2 c

zucchini

2 c

baby spinach

1.50 c

cooked bowtie pasta

2 tbsp

pre-packaged pesto

2 tbsp

grated parmesan cheese

Directions:

1. Heat olive oil over medium heat in a medium sauté pan. Add sausage; brown well.

2. Add tomato paste, cook 5 minutes until brown.

3. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.

4. Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.

5. Cook on low setting for 6 to 7 hours or until the vegetables are tender.

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.

7. To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.

Categories:

Crock Pot Cooking
Main Dishes
Soups