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)

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