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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

UPSTATE MINESTRONE SOUP Recipe

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This recipe for UPSTATE MINESTRONE SOUP is from The Nichols Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Italian sweet sausage
1 tbs. olive or vegetable oil
1 cup diced onion
1 clove garlic, finely minced
1 cup sliced carrots
1 tsp. crumbled basil
2 small zucchini, sliced
1 can (1 pound) Italian pear tomatoes, chopped, undrained
2 cans (10 ¾ ounce) beef bouillon or 3 beef bouillon cubes plus 1 ½ cups hot water
2 cups finely shredded cabbage
1 tsp. salt
¼ tsp. pepper
1 can (1 pound) great northern beans, undrained
Directions:
Directions:
Slice sausage crosswise about ½ inch 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, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Serves 8.

 

 

 

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