Upstate Minestrone Soup

By Lori01

Soup is even better the second day.

Ingredients

• 1 pound Italian sausage links, cut into 1/2-inch slices
• 1 tablespoon Crisco® Pure Olive Oil
• 1 cup finely chopped onion
• 1 cup sliced fresh carrots
• 1 garlic clove, finely minced
• 1 teaspoon dried basil
• 2 cups shredded cabbage
• 2 small zucchini, sliced
• 2 cans (10-1/2 ounces each) condensed beef broth, undiluted or 3 beef bouillon cubes plus 1-1/2 cups hot water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• Minced fresh parsley

Preparation

Step 1

In a Dutch oven, brown sausage in oil. Add the onion, carrots, garlic and basil; cook for 5 minutes. Stir in the cabbage, zucchini, broth, tomatoes with liquid, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans with liquid; cook 20 minutes longer. Garnish with parsley.