Red, White, And Bean Minestrone

Red, White, And Bean Minestrone
2 from 1 ratings
Instead of a three-bean salad, try this three-bean soup! It's a great way for your kids to eat their vegetables. For more recipes, visit
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup italian turkey sausage, in small pieces
  • 2 tablespoon tomato paste
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 tablespoon minced garlic
  • 1 cup chopped carrots
  • 1 teaspoon dried oregano
  • 16 ounce chopped canned tomatoes
  • 5 cup chicken stock
  • 15.5 ounce cannellini beans with liquid
  • 8 ounce red kidney beans, drained
  • 2 cup zucchini cut into 6-inch pieces
  • 2 cup baby spinach
  • 1 1/2 cup baby spinach
  • 2 tablespoon pre-packaged pesto
  • 2 tablespoon fresh grated parmesan cheese
  1. 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.