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Edie Smith's Minestrone soup Recipe

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This recipe for Edie Smith's Minestrone soup is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. cabbage, preferably savory (curly)
3 T. olive oil
1 lb. ground sage sausage
1 large yellow onion (8 oz.), chopped
1 (35 oz.) can plum tomatoes, chopped, but not drained
2 tsp. salt
1 tsp. pepper
2 tsp. sugar
2 T. fresh basil or 2 tsp. dry basil
1 lb. carrots (match stick or 1/4 inch diced)
8 large ribs celery, sliced
2 cloves garlic, minced
2 1/2 quarts chicken broth
1/2 cup Arborio or long grain rice or small pasta (like orzo)
1 (20 oz.) can cannelloni beans, rinsed and drained
1 (20 oz.) can kidney beans, rinsed and drained
grated Parmigiana cheese for serving
Directions:
Directions:
Quarter cabbage and remove core. Shred on the large holes of a food processor.
Heat olive oil. Add crumbled sausage. Add onion. Cook for about 5 minutes. Add tomatoes, salt, pepper, sugar, and basil. Cook uncovered for 15 minutes.

Add cabbage and cook for about 8 minutes. Add carrots and celery. Cook for 8 minutes. Pour in broth. Cover and simmer 45 minutes.

Stir in rice or pasta. Cook undisturbed with lid on for 10 minutes. Let rest 2 hours. Serve in bowls topped with grated cheese.
Number Of Servings:
Number Of Servings:
Makes 5 quarts
Preparation Time:
Preparation Time:
One half hour
Personal Notes:
Personal Notes:
Delicious soup. Freezes well.

 

 

 

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