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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 hour 20 min. 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 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

  • 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.