Upstate Minestrone Soup

One of my favorite winter soups. Hearty, warming and tasty!
Course Soup


  • 1 lb Italian Kielbasa or sausage of choice, sliced sideways into ½” pieces
  • Olive or avocado oil
  • 1 cup diced onion
  • 4 cloves garlic minced
  • 1/2 cup sliced carrots
  • 1 bell pepper diced
  • 2 small zucchini sliced
  • 1 can 16oz can 16oz tomatoes pureed by hand (squeezed to mush) or chopped
  • 4 cups chicken or veggie broth or Better than Bouillon diluted concentrate
  • 2 cups finely shredded cabbage
  • 2 cans cans white beans, navy or great northern, drained and rinsed
  • Salt and pepper to taste
  • dash of red chili flakes, thyme and marjoram,
  • dash of sugar or honey
  • Shredded parmesan


  1. Heat enough oil to cover the bottom of a deep stock pot. Add sausage and brown lightly, remove. Add garlic, onions, carrots and zucchini to pot drippings, sauté for about 5 minutes. Add tomatoes, chicken broth or bouillon, cabbage and seasonings, cover and simmer until carrots are tender.

Add drained, rinsed beans, dash of sugar or honey and cooked sausage, heat through and serve. Add more water or broth if necessary. You can top with fresh parsley and shredded Parmesan. You can also use small meatballs in place of sausage.