Carrabba's Minestrone Soup Recipe
Carrabba's Minestrone Soup Recipe is a classic soup made of many different vegetables, beans, and potatoes. It is usually served with lots of rice, pasta and sage. It’s a traditional soup that can be enjoyed all year round with any season. Minestrone is one of the delicious family recipes.
Ingredients
- 4 Celery Stalks
- 5 Carrots
- 1 White Onion
- 2 Garlic Cloves (Minced)
- 2 tablespoons Salted Butter
- 2 oz Prosciutto (Left Whole)
- 1 pound Green Cabbage (Chopped in 1×1-inch pieces)
- 1 Zucchini Diced
- 1 tablespoon Olive Oil
- 1 tablespoon Dried Parsley
- 1 tablespoon Dried Basil
- ½ cup Green Beans (Cut into 1-inch pieces)
- 3 32 oz Boxes of Chicken Stock
- 1 Bay Leaf
- 2 Plum Tomatoes diced
- 1 Pecorrino Romano Rind
- 2 Russet Potatoes Peeled and Diced
- 1 15 oz. Can Garbanzo Beans Drained
- 1 15 oz. Can Kidney Beans Drained
- 1 15 oz. Can Cannellini Beans Drained
- 2 oz Pecorino Romano Cheese Grated
- Salt & Pepper to taste
Instructions
- In a 10 quart stockpot over medium heat, melt the salted butter and olive oil. About 5 minutes after adding the celery, carrots, onion, prosciutto, and garlic, sauté until soft.
- Cook for 10 minutes or until the green beans, cabbage, zucchini, dried basil, parsley, and parsley are soft.
- Adding chicken stock, bay leaf, diced tomatoes, Pecorino Romano rind and potatoes will enhance the taste. Bringing the soup to a boil and simmering it will enhance the taste. Let it simmer until the potatoes are soft.
- Continue simmering for 5 more minutes with canned garbanzo, kidney, and cannelini beans.
- Remove the rind from the Pecorino Romano and the prosciutto (if you left them whole).
- Add the grated Pecorino Romano cheese and stir continuously until melted. Divide evenly among bowls.
Nutrition
Calories: 260kcal