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Upstate Minestrone Soup

This hearty Upstate Minestrone Soup combines savory kilbasa with a medley of fresh vegetables like zucchini, cabbage, carrots, onions, and garlic in a rich beef broth and diced tomato base. Seasoned with basil, salt, and pepper, and fortified with great northern white beans, it's a flavorful and comforting dish perfect for a warming meal, serving up to 8.
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Course lunch/dinner
Cuisine American
Servings 8 people
Calories 1055.9 kcal

Equipment

  • 1 Large Stock Pot Preferably a heavy-bottomed pot or Dutch oven for even heat distribution.
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Ladle
  • 1 Measuring Spoons

Ingredients
  

Main

  • 1 teaspoon Basil ; crumbled
  • 2 small Zucchini ; sliced
  • 1 28 oz can diced tomatoes ; undrained
  • 2 10 3/4 oz can Beef broth
  • 2 cups Cabbage ; finely shredded
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 can great northern white beans ; drained & rinsed
  • 1 lb Kilbasa ; sliced 1/2" thick
  • 1 tablespoon Extra virgin olive oil
  • 1 cup onion ; diced
  • 1 clove Garlic ; finely diced
  • 1 cup Carrot ; sliced

Instructions
 

  • Prepare all vegetables: dice the onion and garlic, slice the carrots and zucchini, and finely shred the cabbage. Slice the kilbasa into 1/2-inch thick pieces.
  • Heat the extra virgin olive oil in a large stock pot or Dutch oven over medium-high heat.
  • Add the sliced kilbasa to the hot oil and cook until lightly browned, then remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
  • Reduce heat to medium, add the diced onion and sliced carrot to the pot, and sauté for 5-7 minutes until softened.
  • Add the finely diced garlic to the pot and cook for another minute until fragrant.
  • Return the browned kilbasa to the pot. Stir in the undrained diced tomatoes, beef broth, crumbled basil, salt, and black pepper. Bring the mixture to a simmer.
  • Add the shredded cabbage and sliced zucchini to the pot. Continue to simmer for 10-15 minutes, or until the vegetables are tender-crisp.
  • While the soup simmers, drain and thoroughly rinse the great northern white beans.
  • Stir the rinsed white beans into the soup and heat through for 2-3 minutes.
  • Taste the soup and adjust seasoning if necessary before serving hot.

Notes

To build a robust flavor base, ensure the onions and garlic are properly sweated until translucent before adding other vegetables. For enhanced depth, lightly brown the sliced kilbasa in the olive oil before adding the aromatics; this renders some fat and adds a rich, savory crust. Add harder vegetables like carrots first, allowing them to soften slightly before introducing zucchini and cabbage to maintain their texture. Always rinse canned beans thoroughly to remove excess sodium and starch. Taste and adjust seasoning (salt, pepper, basil) at the end, as broth and canned goods contribute sodium. For a brighter finish, consider fresh basil or a pinch of dried oregano. A drizzle of quality olive oil and a sprinkle of grated Parmesan cheese or a dollop of pesto just before serving would elevate this hearty minestrone.