Prep 25 mins
Cook 1 hr
I got this recipe from Taste of Home and recently made it. It is a tasty satisfying soup. I did use frozen green beans instead of the fresh. This recipe does make a lot, but it does freeze well and tastes great reheated.
- 453.59 g bulk Italian sausage
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1 medium leek (white portion only)
- 3 garlic cloves, minced
- 1 medium zucchini, cut into 1/2 inch pieces
- 113.39 g fresh green beans, trimmed and cut into 1/2 inch pieces
- 1419.54 ml beef broth
- 2 (822.13 g) can diced tomatoes with basil oregano and garlic
- 709.77 ml shredded cabbage
- 4.92 ml dried basil
- 4.92 ml dried oregano
- 1.23 ml pepper
- 425.24 g can garbanzo beans or 425.24 g can chickpeas, rinsed and drained
- 118.29 ml uncooked small shell pasta
- 44.37 ml minced fresh parsley
- 78.07 ml grated parmesan cheese
- In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
- Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
- Add zucchini and green beans; cook 2 minutes longer.
- Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
- Bring to a boil.
- Reduce heat; cover, simmer for 45 minutes.
- Return to a boil, stir in garbanzo beans, pasta and parsley.
- Cook for 6-9 minutes or until the pasta is tender.
- Serve with Parmesan cheese.
YES, this recipe certainly makes a lot of soup, but that's not a problem: I always love stashing future meals away in the freezer. The last couple of soups I've made have tasted so unbelievably better a few days later, so I made this two days ago and we enjoyed it tonight. Fantastic: we just savoured each and every spoonful. I made this exactly to the recipe except for using 3 leeks and adding some rosemary and sage to the other herbs, and my basil was fresh. Gosh, it's great when you have a herb growing healthily and abundantly! I used a Savoy cabbage (always more flavoursome) and used my favourite sausages from my butcher's: excellent chicken and chive sausages. Thank you for sharing this super recipe Lainey. I'm intending to do what I believe the great chefs of Europe have always done: never really empty the pot when making further batches, so when I bring a batch from the freezer that will be the base for the next minestrone, and I'll make sure that some is reserved to become the base for the next batch etc.. I once ate a minestrone in a university college and it was just superb. When I asked after the recipe, I was told that the chef - who'd been there for many years - had always done just that! So I suppose I should report in on this further in a year's time - or in ten year's time? Made for PRMR. Thank you so much for sharing this recipe.
Excellent. I will definitely make again for a large group.
I halved this recipe, and it still made a lot! I made exactly as posted (except for halving) except I added a little more beef broth...mine looked too dry to cook the pasta! I had to add another 5 minutes to the final cooking time to get the pasta tender...this could be my stove. I have an electric smooth top and the low seems really low! The taste is fantastic...I'll definitely make again. I can't wait to try it after it has sat in the refrigerator for a day....I bet it will be phenomenal. I made this for Gimme 5 Tag!