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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 8 |
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Hearty bean and vegtable soup for those cold winter nights Ingredients:
1 tablespoon oil olive |
1 cup italian sausage cut in small pieces |
2 tablespoons tomato paste |
1 cup chopped onion |
1 cup celery |
2 tablespoons minced garlic |
1 cup carrots, chopped |
1 tsp oregano |
16 oz tomatoes, chopped |
5 cups chicken stock |
1 can cannellini beans, undrained |
1 can red kidney beans, drained |
2 cups zucchini, quartered |
2 cups baby spinach |
1 cup bow tie pasta |
2 tablespoons prepackaged pesto |
2 tablespoons parmesan |
Directions:
1. Heat oil at med. heat in a med. sauce pan
2. Brown sausage, well
3. Add tomato paste, caook about 5 minutes
4. Add in onions, celery, garlic, carrots, and oregano, cook until garlic is aromatic; about 5 minutes
5. Pour into 4 qt slow cooker, adding in tomatoes and chiken stock
6. Cook on low for 6-7 hours (3-4 on high), until veggies are tender
7. Boil pasta and dran
8. Stir in beans, zucchini, spinach and cooked pasta.
9. Turn to high and cook for 8minute or until beans and pasta are warmed and spinach is wilted
10. Pour into bowl and top with a little pesto and parmesan cheese
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