Minestrone in Minutes Recipe

5 2 3
Minestrone in Minutes Recipe
Minestrone in Minutes Recipe photo by Taste of Home
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Minestrone in Minutes Recipe

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5 2 3
Publisher Photo
Making this minestrone is a quick trick. It will be hard to wait while it is simmering.—Sherrie Pfister, Hollandale, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 5 min.

Ingredients

  • 3 sweet or hot Italian sausage links, sliced
  • 1 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 small zucchini, cubed
  • 3 teaspoons beef bouillon granules
  • 3 cups water
  • 2 cups finely chopped cabbage
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 teaspoon dried basil
  • 2 tablespoons minced fresh parsley
  • Grated Parmesan cheese

Directions

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the remaining ingredients except cheese. Bring to a boil. Cover and simmer for 1 hour. Sprinkle with cheese. Yield: 2 quarts.
Originally published as Minestrone in Minutes in Country Woman January/February 1992, p35

Nutritional Facts

1/2 cup: 117 calories, 4g fat (1g saturated fat), 7mg cholesterol, 645mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 6g protein.

  • 3 sweet or hot Italian sausage links, sliced
  • 1 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 small zucchini, cubed
  • 3 teaspoons beef bouillon granules
  • 3 cups water
  • 2 cups finely chopped cabbage
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 teaspoon dried basil
  • 2 tablespoons minced fresh parsley
  • Grated Parmesan cheese
  1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the remaining ingredients except cheese. Bring to a boil. Cover and simmer for 1 hour. Sprinkle with cheese. Yield: 2 quarts.
Originally published as Minestrone in Minutes in Country Woman January/February 1992, p35

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MY REVIEW
cheriwinkle User ID: 1239361 36899
Reviewed Jan. 8, 2010

"QUESTION: I believe 8 servings from 2 quarts would make the serving 1 CUP rather than 1/2 cup, wouldn't it?"

MY REVIEW
lwolgemuth User ID: 3685522 11332
Reviewed Oct. 6, 2009

"This is absolutly delicious. I did not have bouillon cubes so substituted 1 (14oz) can of chicken broth and added 1cup of water instead of the 3 cups. After having leftovers my husband thought it tasted better that after it was just made. He really likes this soup and it was so good on a chilly day. It's a keeper!!"

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