ALL OF THE BEANS.
Fresh vegetables, flavorful Italian sausage, kidney beans and cannellini beans create a colorful soup sure to please your family.
6 Hours 20 Mins
Heat olive oil over medium heat in a medium sauce 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.
1.5 cans of beans
Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
Pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.