Upstate Minestrone Soup

Upstate Minestrone Soup

Upstate Minestrone Soup

I made this wonderfully hearty soup last week for two different events at our house and though I have no pictures, I am giving you the recipe because I’ve had several requests for it.  I was introduced to this soup by my dear friend Karen Smith who I haven’t seen in oh, so long, but we shared many cold Chicago nights together and she is still shivering somewhere up there in the Midwest and I hope, still fixing this soup.

Upstate Minestrone Soup

1-1.5 pounds sweet Italian sausage (I use turkey), sliced

1 large onion, chopped

about half a head of garlic, cloves peeled and chopped

4 large carrots, sliced

2 teaspoons dried basil

3 squash (I use a combination of zucchini and yellow squash), sliced

1 small head of cabbage, sliced into ribbons

1 28oz can crushed or diced tomatoes

1 quart beef broth

2 cans great northern beans, undrained

salt and pepper

Brown the sausage in a heavy soup pot.  Add onions, carrots and garlic for about five minutes, until onions are translucent.  Add everything but the beans.  Simmer one hour.  Add beans about 20 minutes before serving

Serve with your favorite cornbread, sourdough or even dish over pasta.

Quick video on Vine of the making of this fab soup!


  1. […] November 19, 2008 in food, friends, recipes | Tags: cornbread, southern foods | by alison Here’s some cornbread to go with that soup. […]

  2. […] to fix it, and of course, if you simply cannot use it all, you can slice it up and freeze it for minestrone in the […]

  3. […] rain all weekend here in Aberdeen, so feel free to send along your reading suggestions. Reading + Soup = Our […]

Comments are closed.

%d bloggers like this: