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Upstate Minestrone Soup Recipe

Upstate Minestrone Soup Recipe photo by Taste of Home

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—Yvonne Krantz, Mt. Upton, New York

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Upstate Minestrone Soup Recipe

Prep: 25 min. Cook: 1 hour 20 min.

Yield: 8 Servings

25 80 105

Ingredients

1 pound Johnsonville® Mild Italian Sausage links, cut into 1/2-inch slices
1 tablespoon olive oil
1 cup finely chopped onion
1 cup sliced fresh carrots
1 garlic clove, finely minced
1 teaspoon dried basil
2 cups shredded cabbage
2 small zucchini, sliced
2 cans (10-1/2 ounces each) condensed beef broth, undiluted or 3 beef bouillon cubes plus 1-1/2 cups hot water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon salt
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Minced fresh parsley

Directions

In a Dutch oven, brown sausage in oil. Add the onion, carrots, garlic and basil; cook for 5 minutes. Stir in the cabbage, zucchini, broth, tomatoes, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with parsley. Yield: 8 servings.

Originally published as Upstate Minestrone Soup in Country January/February 1987, p55

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Reviews for Upstate Minestrone Soup

Upstate Minestrone Soup

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Reviewed on Nov. 14, 2012 by lisa53202

We enjoyed this...very hearty and flavorful.

Reviewed on May. 10, 2012 by grizzbear

This is the best minestrone soup I've had. Kudos to you!! Living in the Pacific Northwest, it's chilly quite often, so I make a lot of soups. I will be making this often!

Reviewed on Dec. 18, 2011 by Gramma Lyd

I had a soup and salad luneheon for my mother's 90th birthday. This recipe doubles nicely. My cousin made a roaster full! There were many compliements. Definately a keeper in this house!

Reviewed on Nov. 20, 2011 by Montanacooks

I've been making this soup for many, many years and look forward to it each winter. Was hoping to find it online so I could save it as a PDF to my personal recipe box. Adding tortellini or a small pasta is my only change to the recipe but I make sure to cook the pasta separately so that the soup stays a soup and not a stew.

Reviewed on Nov. 08, 2011 by J.Bose

Delicious! I took this for a potluck dinner at work. Sadly there wasn't a drop left to bring home for supper. But when men come ask you for the recipe, you know you've done something right.

Reviewed on Oct. 29, 2011 by breleecal

Great recipe! I double the recipe and replace the shredded cabbage with one bag (4 cups) of coleslaw mix. Wonderful on a winter's night!

Reviewed on Oct. 29, 2011 by breleecal

WOW! This is a great recipe. I've simplified the process by doubling the recipe for freezing, and replacing one bag of coleslaw cabbage instead of shredding.

Great start for winter evenings.

Reviewed on Aug. 09, 2011 by Gwenevere

My Husband, family and I love this recipe. I make large batches and freeze the remaining soup so I can have a quick delicious soup meal anytime I want some!

Reviewed on Jun. 29, 2011 by carolanne1210

Fabulous! I had to leave out the zucchini-my husband doesn't like it- but otherwise I made it exactly according to the recipe. Warming, filling and delicious. With some crusty bread and a little red wine, this is a perfect winter supper.