ALL OF THE BEANS.
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Red, White and Bean Minestrone
Fresh vegetables, flavorful Italian sausage, kidney beans and cannellini beans create a colorful soup sure to please your family.
- Prep Time
20 Mins
- Cook Time
6 Hours20 Mins
- Serves
9
Ingredients
- ½ can (16 oz) Bush's® Red Kidney Beans, drained
- 1 can (15.5 oz) Bush's® Cannellini Beans, with liquid
- 1 Tbsp extra-virgin olive oil
- ¼ cup Italian turkey sausage, in small pieces
- 2 Tbsp tomato paste
- 1 cup chopped onion
- 1 cup chopped celery
- 2 Tbsp minced garlic
- 1 cup chopped carrots
- 1 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes
- 5 cups chicken stock
- 2 cups zucchini cut into ½-inch pieces
- 2 cups baby spinach
- 1½ cup cooked bowtie pasta
- 2 Tbsp pre-packaged pesto
- 2 Tbsp fresh grated Parmesan cheese
Cooking Instructions
- 1HEAT
Heat olive oil over medium heat in a medium sauce pan.
- 2BROWN
Add sausage; brown well.
- 3ADD
Add tomato paste; cook 5 minutes until brown. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
- 4COMBINE
Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.
- 5COOK
Cook on low setting for 6 to 7 hours or until the vegetables are tender.
- 6ADD
Stir in beans, zucchini, spinach and cooked pasta.
- 7WARM
Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
- 8SERVE
Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.