The secret to this Slow Cooker Red, White, and Bean Minestrone Soup, is to pull out the crock pot in the morning, and get these delicious, warm, comforting ingredients simmering for dinner.
Recipe from Bush’s Beans blog.
Ingredients
1/2can, 16 oz BUSH’S® Red Kidney Beans, drained
1can, 15.5 oz BUSH’S® Cannellini Beans, with liquid
1Tbspextra-virgin olive oil
1/4cupItalian turkey sausage, in small pieces
2Tbsptomato paste
1cupchopped onion
1cupchopped celery
2Tbspminced garlic
1cupchopped carrots
1tspdried oregano
1can, 16 oz chopped canned tomatoes (do not drain
5cupschicken stock
2cupszucchini cut into 1/2-inch pieces
2cupsbaby spinach
1 1/2cupcooked bowtie pasta
2Tbsppre-packaged pesto
2Tbspfresh grated Parmesan cheese
Instructions
Heat olive oil over medium heat in a medium sauce 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-quart slow cooker. Add tomatoes and chicken stock.
Cook on low setting for 6 to 7 hours or until the vegetables are tender.
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.
To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.