Minestrone Soup Recipe for Canning

Makes 6 Quarts + 1 Pint – Easy Canning Soup Recipe for Beginners

Minestrone Soup Recipe for Canning. Did you grow cabbage this year? Potatoes? Kale? Swiss Chard? And have an excellent growing season where you’ve been blessed with an abundance of fresh vegetables? Kudos to you and your fortune – let’s not let this gold mine go to waste. Can and preserve your crops and make yourself some soup for those cold winter months. With that being said, here’s another excellent soup recipe using the vegetables straight from your garden – ENJOY …. Minestrone Soup.

If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? If this is you (and it was me) then you have to check out this easy to make dish – Minestrone Soup Recipe for Canning. So easy even a beginner canner will nail it.

Minestrone Soup Recipe for Canning
thank you puttingupwiththeturnbulls from this yummy recipe base

Ingredients
2 c dried Northern or Cannellini Beans
Olive oil for sauteing
2 cup Onions – chopped
1 c Leek – chopped
1 c Carrot – chopped
1 c Celery – chopped
2 tbls Garlic – minced
2 tsp dried Rosemary – crushed
28 oz can diced Tomatoes and their juices
6 c Cabbage – cut into strips
2 Russet Potatoes – peeled, cut into 1/2″ chunks
2 medium Zucchini – sliced into 1/2″ rounds then halved
4 c Swiss Chard – stems removed and leaves chopped
2 tsp Salt
2 tsp ground black Pepper

Instructions
First things first – sterilize your jars, the lids and rings, which I do in my dishwasher and then keep there so they stay warm until ready to use.

The beans will take an hour so start with them. Rise the beans, place them in a large bowl, and add boiling water – enough to cover them along with an extra cup. Set aside

In a large soup pot saute the onion, leek, carrot and celery in olive oil for 5 minutes. Add the garlic and rosemary and saute for an extra 2 minutes.

Add 14 cups of water to the pot along with the beans, tomatoes, cabbage and the salt and pepper. Bring all to a boil, reduce the heat, cover and simmer for one hour. ** CORRECTION MADE: PIN SHOWS 2 TBLS OF SALT AND PEPPER IN THE RECIPE. IT SHOULD SAY TEASPOONS.

Add potatoes, zucchini, and swiss chard. Cover and simmer for another 25 minutes. Taste and add more salt and pepper if necessary.

CANNING – Fill your jars with the soup leaving 1″ head-space. Wipe any particles or juice from the rim of the jars, place the lids on top, and hand tighten the rings. Place a rack on the bottom of the canner and then put the sealed jars on top of the rack.

Process pint jars at 10 pounds for 75 minutes or quart jars at 10 pounds for 90 minutes. When done remove the canner from the stove top and allow the pressure to release on its own. Remove the jars from the canner, place them on a towel, and let the pinging be music to your ears. Allow the jars to sit undisturbed for 12 hours. Check the the lids to make sure they’re sealed and move the canned soup to a cool dark area for storage.