This recipe is courtesy of our family friend from Houston, Bebe Stegent. It is a minestrone soup with Italian sausage. I must disclose that it takes a long time to make, and you must follow the directions without taking a shortcut. But, it is not hard to make in the least. It is a delicious soup that’s so worth the time!

Minestrone soup — YUM!

Minestrone Soup

Heidi Potter via Bebe Stegent

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Servings

Ingredients

1 lb Italian sweet/mild sausage
1 lb Italian hot sausage
3 TBL olive oil
1 large onion diced
3 large garlic cloves minced
1 bunch carrots diced
4 TBL fresh basil chopped
2-3 zucchini diced
1 28 oz can Italian Style tomatoes including liquid
2 cans beef broth or beef cooking stock
2 beef bouillon cubes and add water the 28oz. tomato can full of water
1 small head of green cabbage chopped
Lawry's seasoned salt
Pepper
1 16 oz can cannellini beans and liquid
1 16 oz can red kidney beans and liquid

Instructions

Place sausages on a rimmed baking sheet or a pyrex baking dish and bake at 375 degrees for one hour (turn sausages half-way through cooking time).
While sausages are cooking, start chopping all your vegetables and opening your cans.
Let sausages cool and chop them into bite size pieces.
In a large stock pot, heat 3 TBL of olive oil over medium high heat.
Brown the chopped sausage in the olive oil for just a couple minutes.
Add onion, garlic, carrots and basil. Cook until onions are soft.
Add zucchini, tomatoes from can, beef broth, boullion cubes and water, cabbage, salt and pepper. Bring to a boil.
Reduce heat to low, cover and simmer one hour.
Add beans with their liquid, and cook an additional 30 minutes.
Serve with parmesean cheese and crusty bread.
Freezes well.