Minestrone soup made EASY! Great for a chilly evening!
by Kathy Bullerman on Feb. 09, 2012, under Main Dish, Soups & StewsI love soup! We eat soup at our house every season! I think if you stay away from the cream and cheese, it is fairly healthy for you! I had forgotten about this recipe; I got it from my aunt in Indiana a few years back. If you can’t find the sweet Italian sausage, I have substituted chicken sausage. It works best when slicing the sausage to put it in the freezer to firm it up. Then use a really sharp knife.
I also use the pre-shredded coleslaw mix to lessen the time it would take to shred a head of cabbage.
MINESTRONE SOUP~
1# Sweet Italian Sausage
1 T. Olive oil
1 T. minced garlic
1 cup diced onion
1 cup sliced carrots
2 tsp. dried basil
2 small zucchini – sliced
16 oz. can diced tomatoes, not drained
2 cans (10 3/4 oz) beef bouillon
2 cups shredded cabbage
1 tsp. salt
1/2 tsp. pepper
16oz. Great Northern Beans, not drained
Brown sliced sausage in olive oil, along with the garlic and onion until soft. Add the rest of the ingredients (except the beans), bring to a boil and simmer for one hour. Add beans and heat for additional 20 minutes.
Serves 8
Enjoy!
Cheers!
Chef Kathy
