Slow Cooker Red, White, and Bean Minestrone Soup
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.
Recipe from Bush’s Beans blog.
Ingredients
- 1/2 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
- 1/4 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, 16 oz chopped canned tomatoes (do not drain
- 5 cups chicken stock
- 2 cups zucchini cut into 1/2-inch pieces
- 2 cups baby spinach
- 1 1/2 cup cooked bowtie pasta
- 2 Tbsp pre-packaged pesto
- 2 Tbsp fresh 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.