Yields15 Servings
Cook Time2 hrs 30 minsTotal Time2 hrs 30 mins
NY Minestrone soup
Nutrition Facts

Serving Size 3 tbsp. dry mix

Servings 15


Amount Per Serving
Calories 70
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 15mg1%
Potassium 296mg9%
Total Carbohydrate 16g6%
Dietary Fiber 5g20%
Sugars 2g
Protein 4g8%

Vitamin A 4%
Vitamin C 15%
Calcium 2%
Iron 6%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

New York Corner Cafe Minestrone Soup

You Will Also Need
 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:

  1. 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.
Optional

Garnish with grated parmesan cheese.

Ingredients

You Will Also Need
 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

Directions

Here's What You Do
1

Preparing the beans:

  1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well. Set aside until ready to use.
2

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.
Optional
3

Garnish with grated parmesan cheese.

New York Corner Cafe Minestrone Soup

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:

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

Preparing the soup:

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

Slow Cooker

Here’s What You Do:
Recommended slow cooker size: 6 quart

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:

  • Drain beans and add with broth to slow cooker. Cover and cook on High 4-5 hours.
  • 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!