Title: Upstate Minestrone Soup
Categories: Soup Vegetable Side dish
Yield: 8 Servings
| 1 | lb | Italian sweet sausage |
| 1 | tb | Olive OR Vegetable oil |
| 1 | c | Diced onion |
| 1 | | Clove garlic, finely minced |
| 1 | c | Sliced carrots |
| 1 | ts | Crumbled basil |
| 2 | | Small zucchini, sliced |
| 1 | cn | (1 - lb) Italian pear |
| | | Tomatoes, chopped, undrained |
| 2 | cn | 10 3/4 oz beef boullion OR |
| | | 3 beef boullion cubes plus |
| | | 1 1/2 cups hot water |
| 2 | c | Finely shredded cabbage |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | cn | (1 lb) great northern beans, |
| | | Undrained |
| | | Small amount chopped parsley |
Slice sausage crosswise about 1/2 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.