Deb's Cookbook
Back

Soups

Rich Minestrone Soup

White beans cooked with Italian sausage and pureed to thicken a big pot of vegetable soup finished with cabbage and Parmesan.

Not this recipe — add a photo of yours.Photo: yvonne lee harijanto (CC0, via Wikimedia Commons)

Cook
1 hr 59 min

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 3 cups white beans, soaked overnight
  • 5 cups water
  • 3 pounds Italian sausage
  • Celery leaf, fresh
  • 3 garlic cloves
  • 1/4 cup parsley
  • 1 package salt pork or bacon
  • Onion
  • 16 ounces tomatoes
  • 1 quart chicken broth
  • 1 carrot
  • 3 stalks celery
  • Basil
  • Potatoes, unpeeled and diced
  • Cabbage
  • Salt and pepper
  • 1 cup Parmesan or Romano cheese

Directions

  1. Soak the white beans overnight. Drain, then cook with the 5 cups water and the Italian sausage. After 20 minutes, remove the sausage and continue cooking the beans 45 minutes, until soft enough to run through a food processor.
  2. Saute the celery leaf, garlic, parsley, salt pork or bacon, and onion until tender.
  3. Add the pureed beans and simmer 1/2 hour.
  4. Add the tomatoes, chicken broth, carrot, celery, basil, and diced unpeeled potatoes. Simmer 15 minutes.
  5. Add the cabbage; cook 8-9 minutes.
  6. Season with salt and pepper, stir in the Parmesan or Romano cheese, and slice the Italian sausage back into the soup.

Notes

Jot down what you changed or how it turned out. Saved in this browser, on this device only.