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Red, White and Bean Minestrone

Fresh vegetables, flavorful Italian sausage, kidney beans and cannellini beans create a colorful soup sure to please your family.

  • Prep Time

    20 Mins

  • Cook Time

    6 Hours 20 Mins

  • Serves

    9

recipe
A bowl of red and white bean minestrone soup with bowtie pasta on a blue plate

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Ingredients

Serves: 9
  • ½ 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
  • ¼ 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 (14.5 oz) diced tomatoes
  • 5 cups chicken stock
  • 2 cups zucchini cut into ½-inch pieces
  • 2 cups baby spinach
  • 1½ cup cooked bowtie pasta
  • 2 Tbsp pre-packaged pesto
  • 2 Tbsp fresh grated Parmesan cheese

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Cooking Instructions

  1. 1
    HEAT

    Heat olive oil over medium heat in a medium sauce pan.

    • Oil

  2. 2
    BROWN

    Add sausage; brown well.

    • Turkey sausage

  3. 3
    ADD

    Add tomato paste; cook 5 minutes until brown. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.

    • Tomato paste

    • Onion

    • Celery

    • Garlic

    • Carrots

    • Oregano

  4. 4
    COMBINE

    Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.

    • Tomatoes

    • Stock

  5. 5
    COOK

    Cook on low setting for 6 to 7 hours or until the vegetables are tender.

    • 6
      ADD

      Stir in beans, zucchini, spinach and cooked pasta.

      • 1.5 cans of beans

      • Zucchini

      • Spinach

      • Pasta

    • 7
      WARM

      Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.

      • 8
        SERVE

        Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.

        • Pesto

        • Parmesan cheese

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