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!
- 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
- 1 16 oz can cannellini beans and liquid
- 1 16 oz can red kidney beans and liquid
- 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.
Here’s the play by play in photos for those of you that are visual learners like me.