New York Corner Cafe Minestrone Soup Recipe

You Will Also Need

• New York Corner Cafe Minestrone Soup Mix
• 8 oz Sliced bacon (or 8 oz diced ham)
• 1 Purple onion, diced (optional)
• 10 cups Beef broth
• 1 pt Fresh (or 1 box frozen) brussel sprouts, quartered (or 2 cups shredded cabbage)
• 29 oz Can diced tomatoes

Here's What You Do

Preparing the beans:

Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well. Set aside until ready to use.

Preparing the soup:

1. Cut bacon in 1/2 inch pieces and sauté for 10 minutes over medium heat in a 6 or 8-quart pot until nearly crisp.
2. Add onion, if using, and sauté 5 minutes.
3. Stir in contents of New York Corner Café Minestrone Mix vegetable packet and toss lightly.
4. Add beans, beef broth and water to pot.
5. Bring to a boil, reduce heat and simmer covered for 1 hour.
6. Add tomatoes and brussel sprouts (or shredded cabbage). Cover and cook for 20 minutes.
7. Add pasta and cook, uncovered, for 10 minutes.
8. Optional: Garnish with grated parmesan cheese.

Recipe Adaptations

Vegan

Minestrone, meaning “big soup” in Italian, can be big and flavorful without meat.

You Will Also Need:

• 2 Tbsp. oil
• 2 cloves garlic, minced
• 1 purple onion, diced
• 8 cups vegetable broth (64 oz.)
• 2 cups water
• 1-pint fresh Brussels sprouts, halved or 2 cups shredded cabbage
• 1 can diced tomatoes (29 oz.)

Here’s What You Do:

Preparing the Beans:

Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well and set aside until ready to use.

Preparing the soup:

• Sauté onions and garlic in oil over medium heat in a 6 or 8-quart pot for 5 minutes.
• Stir in contents of soup mix vegetable packet and toss lightly.
• Add beans, along with broth and water.
• Bring to a boil, reduce heat, and simmer covered for 1 hour.
• Add tomatoes and Brussel sprouts (or shredded cabbage). Cover and cook for 30 minutes.
• Add pasta and cook uncovered for 10 minutes and serve.

Slow Cooker

Recommended slow cooker size: 6 quart

Here’s What You Do:

Preparing the beans the night before:

1. Rinse, drain and pick over the beans.
2. Place beans in a bowl with 2 quarts water, let stand on counter overnight.

Assembling the soup in the morning (or the night before):

1. Cut bacon in 1/2 inch pieces and sauté over medium heat in a skillet until nearly crisp.
2. Add onion and contents of vegetable packet and sauté 5 minutes on low heat.
3. Transfer mixture to bowl of slow cooker. (May cover and refrigerate overnight.)

Cooking:

1. Drain beans and add with broth to slow cooker. Cover and cook on High 4-5 hours.
2. Add tomatoes and Brussels sprouts. Cover and cook on High 2 hours. Add pasta for last 30 minutes.

Pressure Cooker

We do not have a specific Pressure Cooker recipe for this soup at this time.

Recipe Variations

We don’t currently have a recipe variation for this soup, please send us yours!

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

• To boost vegetables, add 1 large chopped fennel bulb with the tomatoes and Brussel sprouts, and/or add 1 1/2 cups fresh or frozen peas in the final 5 minutes of cooking.
• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!