Bush's Red, White and Bean Minestrone

"By Bush's beans. Yum yum! Definite comfort food for the winter months!"
photo by jdanger photo by jdanger
photo by jdanger
photo by jdanger photo by jdanger
photo by jdanger photo by jdanger
Ready In:
6hrs 20mins




  • Heat oil over medium heat in a medium saute pan. Add sauage, brown well.
  • Add tomato paste, cook 5 minutes till brown.
  • Add onions thru oregano. Cook till garlic is aromatic, about 5 minutes.
  • Pour into a 4 quart slow cooker. Add tomatoes and chicken stock.
  • Cook on low setting for 6-7 hours or till vegetables are tender.
  • Stir in beans, zucchini, spinach, and pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed thru and spinach has wilted.
  • Pour the soup into bowls. Top with pesto and parmesan cheese.

Questions & Replies

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  1. jdanger
    This is amazing. I never have cannelloni beans at home, so I usually just double the kidney beans. I have four people in my family, and even though I always make a huge pot, thinking that I'll be able to have it for leftovers for days it is ALWAYS gone by lunchtime on the next day. My stepfather, who is notoriously meat-and-potatoes, said that this soup is the best thing he's ever eaten (when he didn't think I could hear him). It is pretty bland if you don't use pesto in it, so I wouldn't advise leaving that ingredient out. Oh, and I also use all beef hot italian sausage to give it some extra zing. Mmmmmm....
  2. Iowahorse
    I'm not a zucchini fan by any means. But it works in this (Or goes un-noticed by me) Very good recipe, Thank you.
  3. nanhancan
    This is so good. It makes a ton. I used thawed frozen spinach.


<p>I LOVE cooking... I got married to the love of my life in 2003 and we now have two beautiful children - one daughter born in 2006 and one son born in 2009. ?Life. Is. Good. ?:-D</p>
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