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Upstate Minestrone Soup

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
  • Makes
    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
  • 1/4 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.
    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.
Nutrition Facts
1 serving: 236 calories, 14g fat (4g saturated fat), 31mg cholesterol, 1329mg sodium, 16g carbohydrate (4g sugars, 5g fiber), 12g protein.

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Reviews

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Average Rating:
  • Jacqui
    Jul 12, 2020

    Love this soup but make it vegetarian.

  • skcamp46
    May 12, 2020

    We love this soup! I make a double batch and freeze single serving for lunches. Only thing I changed was using hot Italian sausage instead of the sweet ones.

  • nhersch
    Jan 19, 2019

    I replaced cabbage with string beans. Was delicious. The sausage made the soup

  • Brenda
    Jan 28, 2018

    I make this all the time. I used italian turkey sausage (sweet). EXCELLENT soup. I use red cabbage.

  • Scrappinjules
    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!

  • hoover1030
    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.

  • Evercookin
    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!

  • terrimerry
    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.

  • 71Chewie99
    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

  • Darlene1679
    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.