This colorful cannellini, red kidney bean
and Italian minestrone soup is fantastic topped with a little
pesto and freshly grated Parmesan.
Red,
White and Bean Minestrone
- 1 tablespoon extra virgin
olive oil
- 1/4 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
- 1 (16-ounce) can chopped
canned tomatoes
- 5 cups chicken stock
- 1 (15.5-ounce) can BUSH'S®
Cannellini Beans with liquid
- 1/2 (16-ounce) can BUSH'S®
Red Kidney Beans, drained
- 2 cups zucchini cut into
1/2-inch pieces
- 2 cups baby spinach
- 11/2 cups cooked bowtie
pasta
- 2 tablespoons pre-packaged
pesto
- 2 tablespoons fresh grated
Parmesan cheese
- 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 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 freshly grated Parmesan
cheese.
Makes 9 servings.
Preparation time: 20 minutes
| Cooking time: 6 to 7 hours
Nutrition information per
serving: Amount Per Serving:Calories: 257 Total Fat: 6.2g Cholesterol:
31mg Sodium: 851mg Total Carbs: 29.8g Dietary Fiber: 7.4gProtein:
19.8g
Created for BUSH'S(R) Beans
by Connie Guttersen, R.D., Ph.D., nutrition instructor at The
Culinary Institute of America, mom and author of The Sonoma Diet.
Recipe and photograph provided
courtesy of www.VegetableWithMore.com,
through ECES, Inc., Electronic Color Editorial Services.
