Bush's Red, White and Bean Minestrone

Bored with my usual winter soups and stews I found this in February's Better Homes and Gardens and it is incredibly delicious! Love the fresh spinach and sausage.

1 T. olive oil

1 pound country style sausage

2 T. tomato paste

1 cup chopped onion

1 cup chopped celery

2 T. minced garlic

1 cup chopped carrots

1 t.dried oregano

1 can ( 16 oz.) chopped canned tomatoes

5 cups chicken stock

1 can (15.5 oz) Bush's Cannellini Beans with liquid

1 can (16 oz.)Bush's Red Kidney Beans, drained

2 cups Zucchini cut into 1/2 inch pieces

2 cups baby spinach

1 cup cooked bowtie pasta

2 T. pre-packaged pesto

2 T. fresh grated parmesean cheese

1.Heat olive oil over medium heat in a medium saute pan. Add sausage, brown well.

2. Add tomato paste, cook 5 minutes until brown.

3. add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approx. 5 minutes.

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

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

6. 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.

7. Pour the soup into bowls. Top with a little pesto and fresh grated Parmesan cheese.

I did it all on the stove top in my dutch oven and I give this soup 5 stars and a sourdough roll.