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This colorful soup, with cannellini and red kidney beans, is great when topped with pesto and parmesan. Makes 7-9 servings Prep time: 20 minutes Cooking time: 6-7 hours 1 tablespoon extra virgin olive oil 1/4 cup Italian turkey sausage, in small pieces 2 tablespoons tomato paste 1 cup chopped onion 1 cup chopped celery 2 tablespoons minced garlic 1 cup chopped carrots 1 teaspoon dried oregano 1 can (16 ounces) chopped canned tomatoes 5 cups chicken stock 1 can (15.5 ounces) BUSH’s Cannellini Beans with liquid 1/2 can (16-ounce can) BUSH’s Red Kidney Beans, drained 2 cups zucchini cut into 1/2-inch pieces 2 cups baby spinach 1-1/2 cups cooked bowtie pasta 2 tablespoons pre-packaged pesto 2 tablespoons fresh grated parmesan cheese

Heat olive oil over medium heat in a medium sauté 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 6-7 hours or until the vegetables are tender. 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. To serve, pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese. Materials courtesy of ECES, Inc. To find 1,000 bean recipes the entire family will enjoy, visit