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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
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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
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