Thursday, September 26, 2013

{soups-salads-and-salad-dressings} Upstate Minestrone Soup Recipe

 

Upstate Minestrone Soup Recipe



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





      TOTAL TIME: Prep: 25 min.
      Cook: 1 hour 20 min.
      YIELD: 8


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 hot water
         1 can (14-1/2 ounces) diced tomatoes, undrained
         1 teaspoon salt
         1/4 teaspoon pepper
         1 can (15-1/2 ounces) great northern beans, rinsed and drained
         Minced fresh parsley


Directions

    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.
Yield: 8 servings.



Originally published as Upstate Minestrone Soup in Country January/February 1987, p55





             Beth Layman  :)


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