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Upstate Minestrone Soup Recipe

Upstate Minestrone Soup Recipe

If you love vegetables, you'll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. —Yvonne Krantz, Mt. Upton, New York
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours YIELD:8 servings

Ingredients

  • 1 pound 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 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

  • 1. 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.
  • 2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with parsley.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 8 servings.

Nutritional Facts

1 serving: 196 calories, 10g fat (3g saturated fat), 23mg cholesterol, 1291mg sodium, 15g carbohydrate (4g sugars, 5g fiber), 11g protein

Reviews for Upstate Minestrone Soup

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MY REVIEW
Scrappinjules
Reviewed Mar. 10, 2016

"The whole family loved this soup and they are not big soup fans. Next time I would leave out the salt since there's enough sodium in the other ingredients and let people add to their own taste. Very easy and a quick meal!"

MY REVIEW
hoover1030
Reviewed May. 16, 2014

"I am from upstate New York so I had to try this recipe. It is excellent. I have made it 4 times already. I vary it each time with different vegetables that I have on hand. I have used the fire roasted tomatoes and they were great in the soup. I freeze it and take it to work also."

MY REVIEW
Evercookin
Reviewed Jan. 13, 2014

"Made some minor changes...used Italian turkey sausage (sweet), beans instead of zucchini because I had fresh green beans on hand. I did not add salt, but did add a dash of Tabasco to add a little zip. The soup was a big hit...will make it often!"

MY REVIEW
terrimerry
Reviewed Oct. 27, 2013

"Been making this recipe for about 10 years and it the most delicious soup. Whenever I make it for anyone they always exclaim about how good it is. I make it just as the recipe says but add a bit more cabbage as it cooks up and can hardly be seen. Also I add more garlic."

MY REVIEW
71Chewie99
Reviewed Sep. 24, 2013

"I haven't made this soup-sounds great but no nutrition information. I usually don't make any recipes unless I know the nutrient content. Possible to add nutrition information to all your recipes? Thanks"

MY REVIEW
Darlene1679
Reviewed Sep. 17, 2013

"I have been making this soup since it was originally published, and have at least one container in the freezer at all times for quick suppers. I often add an extra can of beef broth and a pint size container of home frozen tomatoes and 2 cans of beans. Change ingredients to match your tastes. This soup is so delicious and a never fail to please meal."

MY REVIEW
lisa53202
Reviewed Nov. 14, 2012

"We enjoyed this...very hearty and flavorful."

MY REVIEW
grizzbear
Reviewed May. 10, 2012

"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!"

MY REVIEW
Gramma Lyd
Reviewed Dec. 18, 2011

"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!"

MY REVIEW
Montanacooks
Reviewed Nov. 20, 2011

"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."

MY REVIEW
J.Bose
Reviewed Nov. 8, 2011

"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."

MY REVIEW
breleecal
Reviewed Oct. 29, 2011

"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!"

MY REVIEW
breleecal
Reviewed Oct. 29, 2011

"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."

MY REVIEW
carolanne1210
Reviewed Jun. 29, 2011

"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."

MY REVIEW
carolanne1210
Reviewed Mar. 9, 2011

"Wow! I left out the zucchini because my husband doesn't like it, and this was still absolutely delicious. I used hot Italian sausage; this is a real keeper!"

MY REVIEW
windsong77077
Reviewed Dec. 17, 2009

"Wonderful recipe. A winter staple,everyone who has had it loves it.!"

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