Minestrone Soup á la Aunt Teri

Posted on March 16th, 2009 by Danielle.
Categories: cheesey, dinner, onion, recipe, sausage, Stews.

For Christmas this year my family decided to make gifts for one another.  My gift included all of the family soup recipes.  I came across this minestrone soup recipe and though I’ve never really favored this soup, I thought I’d give it a try.  I’m beyond glad that I did!  It was rich, broth-y and filling.  I loved it and you will too!

Minestrone Soup:

1 lb. of Italian bulk sausage
2-3 stalks celery diced
2-3 carrots sliced
2 onions chopped
2 cloves of garlic minced
1-28oz can of italian diced tomatoes
2-8oz. cans tomato sauce
2 Tbs parsley flakes
1 bay leaf
1 tsp. basil
1/2 tsp. oregano
2 cans beef broth
1  tsp. salt
1/4 tsp. pepper
———————

2 small zucchini sliced
2 cups finely shredded cabbage
1 can great northern beans (or cannellini if you prefer)
1 cup uncooked macaroni noodles
Parmesan cheese

Begin by browning and draining the Italian bulk sausage.  Place browned sausage in a large stock pot with 3 cups of water on high heat.  Boil for 8 minutes then add all of the ingredients above the dashed line. Reduce the pot to a simmer and cook for 1 hour (or as much as 6 hours).

After the hour add the rest of the ingredients and the noodles.  Simmer for 1/2 hour more or until macaroni is cooked.  Serve with Parmesan cheese and a good bread.

Follow The Recipe Extra:
This recipe makes a ton of soup and it’s a filling soup at that.  Luckly its a soup that freezes very, very well.  Put any extras in a tuperware in the freezer.  When ready to reheat, put it in a stock pot and add a little water on med heat.  It will defrost nicely and taste wonderful.

0 comments.

Leave a comment

Comments can contain some xhtml. Names and emails are required (emails aren't displayed), url's are optional.