Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.