Ingredients
-
1 tablespoon olive oil
-
1 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 teaspoon dried oregano
-
16 ounces chopped canned tomatoes
-
5 cups chicken stock
-
15 1/2 ounces cannellini beans (with liquid)
-
2 cups zucchini, cut into 1/2 inch pieces
-
2 cups Baby Spinach
-
1 cup cooked bow tie pasta
-
2 tablespoons pre-packaged pesto sauce
-
2 tablespoons fresh grated parmesan cheese
-
1 cup chopped carrot
-
16 ounces red kidney beans, drained
Instructions
- Heat oil over medium heat in a medium saute pan. Add sauage, brown well.
- Add tomato paste, cook 5 minutes till brown.
- Add onions thru oregano. Cook till garlic is aromatic, about 5 minutes.
- Pour into a 4 quart slow cooker. Add tomatoes and chicken stock.
- Cook on low setting for 6-7 hours or till vegetables are tender.
- Stir in beans, zucchini, spinach, and pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed thru and spinach has wilted.
- Pour the soup into bowls. Top with pesto and parmesan cheese.