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Minestrone with Salad and Breadsticks
by Jes Mostek
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In addition to the recipe, you will also need the following for this meal:
  1 bag  salad
  1 pkg.  take & bake breadsticks

Red, White and Bean Minestrone
by Melissa Stephens
serves: 9
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  Red, White and Bean Minestrone
  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
  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.
  • Crock Pot Cooking
  • Main Dishes
  • Soups

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