Ingredients: 1 tablespoon extra virgin olive oil ¼ cup Italian turkey sausage cut into small pieces 2 tablespoons tomato paste 1 cup chopped onion 1 cup chopped celery 2 tablespoons minced garlic 1 cup chopped carrot 1 teaspoon dried oregano 1 can (16 ounces) canned tomatoes, chopped 5 cups chicken stock 1 can (15.5 ounces) cannelloni beans with liquid ½ can (16 ounces) red kidney beans, drained 2 cups zucchini cut into ½-inch pieces 2 cups baby spinach 1 ½ cups cooked bowtie pasta 2 tablespoons packaged pesto 2 tablespoons fresh grated Parmesan cheese

Directions: Heat olive oil over medium heat in a medium skillet. Add sausage; brown well. Add tomato paste; cook 5 minutes until brown. Add onion, celery, garlic, carrot, and oregano. Cook until garlic is aromatic, about 5 minutes. Pour into 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: Ladle soup into a bowl. Top with a little pesto and freshly grated Parmesan cheese. Makes 7 to 9 servings. (Recipe from BUSH’S Beans) *See more recipes in our soups & stews collection