Red, White, and Bean Minestrone

Adapted from a recipe created for Bush’s® Beans by Connie Guttersen, R.D, Ph.D.

1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/3 lb DLM Italian Turkey Sausage, removed from casing
2 Tbsp tomato paste
1 cup onions, chopped
1 cup celery, chopped
2 Tbsp minced garlic
1 cup carrots, chopped
1 tsp DLM Dried Oregano
14.5-oz can DLM Diced Tomatoes
5 cups chicken stock
15-oz can cannellini beans with liquid
15-oz can red kidney beans, drained
2 cups zucchini, cut into ½-inch pieces
2 cups baby spinach
1½ cups cooked Bella Terra Whole Wheat Farfalle
2 Tbsp Whole in the Wall Pesto
2 Tbsp Parmigiano-Reggiano cheese, grated

Heat olive oil over medium heat in a large saucepan. Add sausage and brown well, breaking it up into small pieces. Add tomato paste, cook 5 minutes until brown. Add onions, celery, garlic, carrots, and oregano. Cook until garlic is aromatic, about 5 minutes.

Add tomatoes and chicken stock. Reduce heat and simmer for

1 hour. Increase the heat and stir in beans, zucchini, spinach, and cooked pasta. Cook for about 8 minutes until spinach has wilted. To serve: Ladle soup into bowls. Top with a little pesto and cheese.

Makes 9 servings
Prep Time: 20 Minutes
Cook Time: 1 Hour, 20 Minutes

Per serving: 235 calories (30% calories from fat); 8g total fat; 2g saturated fat; 16mg cholesterol; 410mg sodium; 26g total carbohydrates; 8g dietary fiber; 17g protein;

Allergy Warning: Contains milk and wheat and other nuts