Vegetable Minestrone Soup Recipe

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Editor’s Note: With the kids back-to-school, there’s more time to sew! From Sept. 6-15, we’ll be celebrating “back-to-school” season in a number of different ways — from ideas for sewing for children to inspiration for sewing for yourself!

Back-to-school means fall is near, and what better time to try out a delicious new soup recipe? This recipe for Vegetable Minestrone Soup was shared by Martha Pullen in her cookbook, Martha Pullen’s Southern Family Cookbook. This soup is easy to make and provides a healthy weeknight dinner option for your family – if you’re lucky, there may even be enough left over for the kids to take to school for lunch the next day!

Vegetable Minestrone Soup

Vegetable Minestrone Soup

This delicious recipe is from Frances Edge Hash, my childhood friend. ~Martha

Ingredients:

  • 3 tablespoons olive oil
  • 1 pound sweet or spicy sausage, casing removed and crumbled
  • 1 large yellow onion, finely chopped
  • 1 35-ounce can plum tomatoes, chopped
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons sugar
  • 2 tablespoons minced fresh basil (2 teaspoons dried)
  • 1 large head Savoy cabbage, shredded
  • 6 large carrots, diced
  • 3 large celery ribs, diced
  • 2½ quarts chicken broth
  • ½ cup long-grain or Arborio rice
  • 1 20-ounce can white cannelloni beans, drained
  • 1 20-ounce can kidney beans, drained
  • Freshly grated or shredded Parmesan or Romano cheese
  • Chopped fresh parsley (optional)

Directions:

1. In an 8-quart pot, heat olive oil over medium heat. Add sausage, turn to low heat, and sauté just until it loses its pinkness, about 2 or 3 minutes.

2. Add onion and sauté until soft but not brown. Add tomatoes, salt, pepper, sugar, and basil. Cook, uncovered, stirring frequently, for 15 minutes.

3. Add cabbage; cook and stir for 5 minutes. Add carrots and celery; cook and stir an additional 5 minutes.

4. Pour in chicken broth; bring to boil over high heat. As soon as soup reaches a boil, turn heat to low, cover pot, and simmer for 45 minutes, stirring frequently.

5. Stir in rice; cover pot and cook, undisturbed, for 10 minutes (if using brown rice, cook for about 30–40 minutes).

6. Stir in both cans of beans; cook covered for 5 minutes. Remove pot from heat and let soup rest for 2 hours, covered. If sausage is not lean, skim off any surface fat. Before serving garnish with Parmesan or Romano cheese and fresh parsley if so desired.

Martha Pullen's Southern Family Cookbook

Martha Pullen’s Southern Family Cookbook

Aside from sewing, one of Martha’s biggest loves is cooking. Martha Pullen’s Southern Family Cookbook is full of great meals to make for your family – from weeknight dinners, to quick breakfasts and lunches, to special holiday dishes and appetizers, to bake sale treats! Throughout the book, Martha and her daughter-in-law Suzanne Crocker share their recipes along with the family memories those recipes bring to mind. They also invite you to write down your memories about your family and cooking.

Did you know our online store has other cookbooks and baking books available too? Check out these great finds – all are 50 percent off in our Back-to-School Sale!

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We’re hosting a huge “Back to School Sale” in our online store – almost everything is 50 percent off, including cookbooks! Click here to shop and discover all the savings!

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We also have 30 specially selected products on sale for $9.14 the entire month of September in honor of National Sewing Month — click here to see a list of products included in this offer!