Wednesday, February 26, 2014

Red, White and Bean minestrone soup





INGREDIENTS

1 tablespoon extra-virgin olive oil1/4 cup Italian turkey sausage, in small pieces, 2 tablespoons tomato paste, 1 cup chopped onion, 1 cup chopped celery, 2 tablespoons minced garlic, 1 cup chopped carrots, 1 teaspoon dried oregano, 16 ounces chopped canned tomatoes, 5 cups chicken stock, 15.5 ounces cannellini beans with liquid, 8 ounces red kidney beans, drained 2 cups zucchini cut into 6-inch pieces, 2 cups baby spinach1 1/2 cups baby spinach, 2 tablespoons pre-packaged pesto, 2 tablespoons fresh grated Parmesan cheese

DIRECTIONS

Heat olive oil over medium heat in a medium sauté 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 6–7 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.



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