Minestrone Soup w/Red & White Beans
By Melzie
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Ingredients
- 1 TB extra virgin olive oil
- 1 cup Italian turkey sausage, cut into small pieces
- 1 (5 oz) can tomato paste
- 1 cup chopped onion
- 1 cup chopped celery
- 2 TB minced garlic
- 1 cup chopped carrots
- 1 tsp dried oregano
- 1 (16 oz) can chopped canned tomatoes
- 6 cups chicken broth
- 1 can (15.5 oz) Bush's Cannellini Beans with liquid
- 1 can (16 oz) Bush's Red Kidney Beans, drained
- 2 cups zucchini cut into 1/2 inch pieces
- 2 cups baby spinach
- 1 cup cooked bowtie pasta
- 2 TB pesto
- 2 TB fresh grated Parmesan cheese
Details
Servings 8
Preparation
Step 1
Heat olive oil over medium heat in a medium saute pan. Add sausage, brown well.
Add tomato paste, cook 5 minutes until brown.
Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
Pour into a 4 qt. slow cooker. Add tomatoes, chicken broth, beans, zucchini, spinach, and pasta. Cook on low setting for 6 - 7 hours or until vegetables are tender.
Pour into soup bowls. Top with a little pesto and fresh grated Parmesan cheese.
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