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
Upstate Minestrone Soup
Can you freeze Upstate Minestrone Soup?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Upstate Minestrone Soup
Prep Time
25 min
Cook Time
1 hour 30 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 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 onion, carrots, garlic and basil; cook for 5 minutes. Stir in 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.
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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