Upstate Minestrone Soup
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
YIELD: 8 servings.
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, Mount Upton, New York
Ingredients
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1 pound Italian sausage links, cut into 1/2-inch slices
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1 tablespoon olive oil
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1 cup finely chopped onion
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1 cup sliced fresh carrots
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1 garlic clove, finely minced
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1 teaspoon dried basil
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2 cups shredded cabbage
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2 small zucchini, sliced
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2 cans (10-1/2 ounces each) condensed beef broth, undiluted or 3 beef bouillon cubes plus 1-1/2 cups water
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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Minced fresh parsley
Directions
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1.
In a Dutch oven, brown sausage in oil. Add onion, carrots, garlic and basil; cook for 5 minutes. Stir in cabbage, zucchini, broth, tomatoes, salt and pepper.
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2.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with parsley.
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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