Country Minestrone

Prep Time

15 minutes

Prep Notes

This is such a delicious soup!  It is packed with veggies/bean and flavor.  It is even better if it sits in the refrigerator for a day before serving.

Every time I make it, someome asks for the reicpe.

When you pack each bite with veggies/bean/broth you get filled up on fewer calories but more nutrition than you would with a cream based soup. 

Cooking Time

90 minutes


6-8 servings


½# ground (sweet) Italian sausage (nitrate-free, turkey sausage if available)

1T. extra virgin olive oil (evoo)

1cup diced onion

1clove garlic, minced

1cup sliced carrots

1t. dried basil

2small zucchini, unpeeled, sliced

1can (1#) Italian Tomatoes, chopped with juice

3-4cans (10 ¾ oz) low-sodium beef broth

2c. finely shredded cabbage

½t. salt

¼t. freshly ground pepper

1can (15 oz) great northern or cannellini beans, undrained

Chopped fresh Italian parsley for garnish

1 rind of Parmigianino-Reggiano cheese


Brown the Italian sausage in a Dutch oven in 1T evoo.  Add onion, garlic, carrots, and basil. Cook about 5 minutes.  Then, add zucchini, tomatoes with liquid, 3 cans broth, Parmigianino-Reggiano rind, cabbage,salt  (opt) and pepper.  Bring soup to a boil, reduce heat to low and simmer covered for 1 hour. Add beans with liquid and cook 20 minutes more.  Add more broth as desired to get desired consistency.  Garnish with parsley and remove rind. 


Kathie Clifford