"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Upstate Minestrone Soup Recipe

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This recipe for Upstate Minestrone Soup, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Garry Noah
Added: Monday, November 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Italian sweet sausage
1 tablespoon EVOO
1 cup diced onion
1 clove garlic finely minced
1 cup sliced carrots
1 teaspoon crumbled basil, dried
2 small zucchini, sliced
1 can Italian pear tomatoes, chopped, undrained
2 cans (10 3/4 ounces) beef bouillon
2 cups finely shredded cabbage
1 teaspoon salt
1/4 teaspoon black pepper
1 can (pound) great northern beans, undrained
chopped fresh parsley

Directions:
Directions:
Slice sausage in about 1/2 inch slices, brown in olive oil in deep
saucepan or dutch oven. Add onions, garlic, carrots and basil,
cook for about 5 minutes Add zucchini, tomatoes with liquid,
bouillon, cabbage. salt and pepper. Bring soup to boil. Reduce
heat and simmer covered for one hour. Add beans with liquid,
cook another 20 minutes. Garnish with parsley. (Soup is better
second day!)

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Reciept courtesy Nancy Callahan.

 

 

 

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