Upstate Minestrone Soup
Submitted by patdoern
Hearty minestrone with sweet Italian sausage, great northern beans, cabbage, zucchini, and tomatoes simmered in beef broth. A thick, warming one-pot soup for cold nights.
YIELD
8 servingsPREP
15 minCOOK
90 minREADY
105 minThis isn’t some dainty, brothy minestrone. This is upstate New York winter fuel.
Sweet Italian sausage gets browned until sizzling, then simmers for an hour with cabbage, zucchini, carrots, pear tomatoes, and garlic in a rich beef broth base.
Great northern beans go in near the end, turning the whole pot into something thick enough to stand a spoon in.
Ladle it into deep bowls and scatter fresh parsley on top.
Kitchen Tips
- Brown the sausage slices well before adding vegetables; that caramelized fond on the bottom of the pot is pure flavor
- Use Italian pear tomatoes (San Marzano style) for the most authentic, sweet tomato base
- This soup gets even better overnight as the flavors meld, so make a big batch
- Serve with crusty bread for dunking into the thick, savory broth
Ingredients
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, boullion, 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.
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