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Minestrone with Salad and Breadsticks by Jes Mostek	No ratings Rating Details Rate this meal Printable View

In addition to the recipe, you will also need the following for this meal:

1 bag

salad

1 pkg.

take & bake breadsticks

Recipe:

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