Upstate Minestrone Soup Recipe
- 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
- 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.
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.
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
"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."
"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!"
"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."
"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"
"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."
"We enjoyed this...very hearty and flavorful."
"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!"
"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."
"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!"
"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."
"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."
"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!"
"Wonderful recipe. A winter staple,everyone who has had it loves it.!"