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New York Corner Cafe Minestrone Soup

A blend of Italian seasonings, elbow macaroni, and cranberry beans makes this classic preparation a feast for La Familia. Add Brussels sprouts and bacon. Gluten free with corn pasta. 

zinger-clipart-seedling.pngFor Vegetarian Variation - Click Here

Minestrone Soup Mix Ingredients:

Cranberry Beans, Elbow Corn Pasta (Gluten Free Corn Flour), Carrot, Mixed Bell Pepper, Celery, Parsley and Spices. No added salt, preservatives or MSG.

Allergen Information: Certified Gluten-Free

What you need: 

  • 8 ounces Sliced Bacon (or 8 ounces diced ham)
  • 1 Purple Onion, diced
  • 10 Cups Beef Broth
  • 1 Pint Fresh (or 1 Box Frozen) Brussels Sprouts, quartered or 2 cups Shredded Cabbage
  • 1 29-ounce Can Diced Tomatoes

Here's what you do: 

Preparing the beans:

  1. Rinse, drain and pick over the beans.
  2. Place beans in a bowl, cover with plenty of water and allow to soak for 4 hours at room temperature or overnight. Or, for a quick soak, boil for 10 minutes in water and let stand for 2 hours
  3. Drain beans, place in 4-qt pot with 8 cups fresh water. 
  4. Bring to a boil, lower heat and simmer covered for 1 hour

Preparing the soup:

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

Two cups shredded cabbage may be substituted for brussels sprouts in this classic Italian “Big Soup”.

New Nutrition Tips:

  • 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 final 5 minutes of cooking.
  • To give a Mediterranean twist, substitute 1 pound scallops or firm white fish for bacon, and add in final 10 minutes of cooking.
  • To cut saturated fat and sodium, halve the amount of bacon and prepare with lower sodium, turkey bacon as substitute for bacon, or substitute 1/2 pound extra lean ground turkey plus 1/2 teaspoon each salt-free garlic powder, onion powder and black pepper, or go Vegetarian or go for a Mediterranean twist. Garnish each serving with 3 or 4 fresh basil leaves rather grated Parmesan cheese, or sprinkle on just a tablespoon of Parmesan cheese per serving. 
  • To cut sodium, prepare with no salt added canned diced tomatoes or diced fresh tomatoes, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Recipe Variation: 

For a fun variation - substitute the bacon with garlic and parsnips and use vegetable broth. 

What you need: 

  • 2 Tablespoons Oil
  • 3 Cloves Garlic, minced
  • 2 Cups Parsnips, finely chopped
  • 1 Purple Onion, diced
  • 10 Cups Vegetable Broth
  • 1 Pint Fresh (or 1 Box Frozen) Brussels Sprouts, quartered or 2 cups Shredded Cabbage
  • 1 29-ounce Can Diced Tomatoes

Here's what you do:

Preparing the beans:

  1. Rinse, drain and pick over the beans.
  2. Place beans in a bowl, cover with plenty of water and allow to soak for 4 hours at room temperature or overnight. Or, for a quick soak, boil for 10 minutes in water and let stand for 2 hours
  3. Drain beans, place in 4-qt pot with 8 cups fresh water. 
  4. Bring to a boil, lower heat and simmer covered for 1 hour

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 New York Corner Café Minestrone Mix vegetable packet and toss lightly.
  3. Drain beans and add with broth.
  4. Bring to a boil, reduce heat and simmer covered for 1 hour.
  5. Add tomatoes, parsnips, and brussel sprouts. Cover and cook for 20 minutes
  6. Add pasta and cook, uncovered, for 10 minutes.
  7. Optional: Garnish with grated parmesan cheese.

Slow Cooker Recipe Directions:

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.

New York Corner Cafe Minestrone Soup

Price:
$7.50
SKU:
NY
Quantity:
Serves:
8
Cooking Time:
2.5 hours

Nutrition Facts

Serving Size: About 2 Tbsp. (27g) Dry Mix
Prepared Serving Size: About 1 Cup
Serving Per Container: About 16

Amount per Serving Mix Prepared
Calories 90 160
   Calories from Fat 5 40

% Daily Value**
Total Fat 0g* 0% 7%
   Saturated Fat 0g 0% 8%
   Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 5mg 0% 27%
Total Carbohydrate 17g 6% 7%
   Dietary Fiber 6g 24% 28%
   Sugars 0g
Protein 8g

Vitamin A 4% 10%
Vitamin C 15% 30%
Calcium 4% 6%
Iron 8% 10%
*Amount in As packaged. About 1 cup prepared contributes an additional 100 Calories (45 Calories from Fat), 5 g Total Fat (1.5 g Saturated Fat), 25 mg Cholesterol, 790 mg Sodium, 7 g Total Carbohydrate (1 g Dietary Fiber, 2 g Sugars), 7 g Protein.
**Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500

Total Fat Less than 65g 80g
 Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
 Dietary Fiber   25g 30g

Calories per gram: Fat 9 Carbohydrate 4 Protein 4