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Yield: 8 servings
| 1 | lb | Italian sweet sausage |
| 1 | tablespoon | Olive OR Vegetable oil |
| 1 | cups | Diced onion |
| 1 | | Clove garlic, finely minced |
| 1 | cups | Sliced carrots |
| 1 | teaspoon | Crumbled basil |
| 2 | | Small zucchini, sliced |
| 1 | can | (1 - lb) Italian pear |
| | | Tomatoes, chopped, undrained |
| 2 | can | 10¾ oz beef boullion OR |
| | | 3 beef boullion cubes plus |
| | | 1½ cups hot water |
| 2 | cups | Finely shredded cabbage |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | can | (1 lb) great northern beans, |
| | | Undrained |
| | | Small amount chopped parsley |
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Slice sausage crosswise about ½ inch thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, boullion, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley.
Your Upstate Minestrone Soup is ready. Buon appetito!
Related recipes: Soups, Vegetables, Side dish
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