UPSTATE MINESTRONE SOUP

Upstate Minestrone Soup image

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

Provided by Taste of Home

Categories Lunch

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

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; add a little broth or water if necessary.

Nutrition Facts : Calories 236 calories, Fat 14g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1329mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 12g protein.