Upstate minestrone soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Italian sweet sausage |
| 1 | tablespoon | Olive oil |
| 1 | cup | Onion; chopped |
| 1 | clove | Garlic; finely minced |
| 1 | cup | Carrots; sliced |
| 1 | teaspoon | Basil; crumbled |
| 2 | Zucchini (sml); sliced | |
| 1 | pounds | Italian pear tomatoes (1 can |
| 2 | cans | Beef bouillon* |
| 2 | cups | Cabbage; finely shredded |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Beans (1 can Great Northern) |
| ¼ | cup | Parsley; chopped |
Directions
Slice sausage crosswise about ½ in thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon (can use 3 cubes in 1½ c water), cabbage, salt and pepper.
Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley.
Even better when reheated! Yvonne Krantz from Mt. Upton, New York.
(Clipped recipe)