Bushs Red White And Bean Minestrone Recipes

Steps:

• 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.

Steps:

• In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

Steps:

• 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 fresh grated parmesan cheese.

Steps:

• 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 fresh grated parmesan cheese.

Steps:

• 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 fresh grated parmesan cheese.

Steps:

• Cook onion, celery, and carrots in oil, over med-high heat in a large saucepan, stirring occasionally for about 4 minutes.
• Add 2 cups water plus all remaining ingredients, except for cheese.
• Cover and let boil, reduce heat and simmer for 10 minutes, or until the potatoes are tender.
• Sprinkle Parmesan on top and serve.

Steps:

• 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 fresh grated parmesan cheese.