Hearty Minestrone Recipe

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Hearty Minestrone

Barb Janisse


I made this soup a few years ago when we lived in the mountains and it was so good in the cold weather. I remembered a delicious homemade Minestrone soup I had made, but couldn't remember where I had gotten the recipe! Finally, I found it and made it again. It is the one I remembered, really delicious and flavorful. It's a great main dish for dinner, no matter the weather!

★★★★★ 1 vote
6-8 in larger bowls
30 Min
1 Hr 30 Min
Stove Top


1 lb
italian sausage, mild
6 c
1 can(s)
28 oz. diced tomatoes
1 c
onions, celery and bell pepper, chopped
1 c
carrots, sliced
2 tsp
1 tsp
worcestershire sauce
1/2 tsp
black pepper
bay leaves, dried
1 can(s)
14 oz. kidney beans
1 c
cabbage, shredded
3/4 c
macaroni, elbow
1 3/4 c
grated parmesean cheese


1Cook Italian sausage in stock pot until browned and crumbly. Drain grease.
2Add the water, undrained tomatoes, onion, celery, bell pepper, carrot, salt, Worcestershire, black pepper and bay leaves to the cooked sausage and mix well.
3Bring to a boil, then reduce the heat and simmer, stirring occasionally for about 1 hour.
4Drain the kidney beans. Add beans, cabbage and macaroni to the soup mixture. Mix well, cover and simmer over low heat. Stir occasionally for about 30 minutes.
5Discard bay leaves. Ladle into soup bowls. Sprinkle with Parmesan.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy