Minestrone Soup

From Shelly Wilkes and Teresa Moldenhauer

Ingredients:

1/2-1 lb. ground Italian sausage

1 C chopped onion

1C chopped celery

2-3 cloves of garlic- minced

1 C chopped carrots

1 tsp oregano

1 can tomato paste

1 can diced tomatoes (I used Italian style)

5 C chicken stock

1 can white kidney cannellini beans with liquid

1 can red kidney beans, drained

2 C cut zucchini

2 C baby spinach

1 cooked bowtie pasta

fresh grated Italian blend or Parmesan cheese

Directions: Stove Top

1. Brown sausage in a large skillet.

2. Add onion, celery, garlic, carrots and oregano.

3. Add paste and tomatoes, stir.

4. Add stock and beans.

5. Simmer for 30-45 minutes.

6. Add zucchini, spinach and cooked pasta. 7. Simmer until zucchini is tender.

8. Serve with cheese on top.

Directions: Crock-Pot

1. Brown sausage in a large skillet.

2. Add onion, celery, garlic, carrots, paste and oregano.

3. Put in crock pot with tomatoes and stock.

4. Cook 6-7 hours on low.

5. Add beans, zucchini, spinach and pasta.

6. Cook on high until zucchini is tender.

7. Serve with cheese on top.

Suggestions:

Serve with a light salad and rolls or breadsticks.

*You will need 2 C. cut zucchini and 2 C baby spinach for soup(optional... but it's super yum! )