Thursday, July 9, 2015

Heidi's One of Everything Minestrone Soup

I've been making this minestrone soup for many years.  It usually gets rave reviews, and everyone asks for the recipe.  It's a super easy and versatile soup, and, as you can tell from the title, it contains one of just about everything I can get my hands on.  As you can tell from the photo, I am a parmesan cheese nut, so I top my bowl of soup with a generous layer of fresh cheese.  My family likes to tease me that I have a little soup with my cheese.

  • 1 package Italian sausage links (hot, if you prefer)
  • 1 onion, cut into 1/2" pieces
  • 4 cloves garlic, pressed
  • 8-12 cups water, depending how brothy you like your soup.  I suggest adding 8 to start with, then increase as the soup simmers.
  • 3 Tbsp. beef base (I buy this from Costco, in the spice aisle)
  • 3 Tbsp. dried basil
  • 1-2 Tbsp. dried oregano (optional)
  • 1 can diced tomatoes (two if you like more tomato), can use Italian style
  • 1 carrot, slices
  • 1 potato, cut into 1/2" cubes
  • 1 chunk (about 2x potato size) cabbage, cut into 1/2" pieces
  • 1 can white beans
  • 1 can green beans (or frozen)
  • 1 can corn (or frozen)
  • 1 zucchini, cut into 1/2" pieces
  • any other veggies you'd like to add
  • 1 cup ditalini pasta
Cut casings from sausage, and brown in large stockpot with onion and garlic.  When sausage is cooked, add water, beef base, spices, and tomatoes.  Bring to a low simmer, and add carrots.  After five minutes, add remaining veggies and simmer until veggies are tender.  Add pasta, and cook until pasta is tender, stirring every five minutes or so.  This makes a big pot of soup, so invite some friends over and serve with hot, crusty French bread!