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Carrabba's Minestrone Soup Recipe

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.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Soup
Cuisine Italian
Calories 260 kcal

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.
Keyword Carrabba's Minestrone Soup Recipe