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Carrabba's Italian Grill Minestrone Soup Recipe
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Carrabba's Italian Grill Minestrone Soup Recipe

Make our Carrabba's Italian Grill Minestrone Soup Recipe at home. With our Secret Restaurant Recipe your Minestrone Soup will taste just like Carrabba's Italian Grill.
Prep Time1 hour
Active Time1 hour
Total Time2 hours
Course: Dinner, Lunch, Soup
Cuisine: Italian
Keyword: Carrabba's, Carrabba's Italian Grill, Soup
Yield: 1 Large Pot

Ingredients

  • 1 ounce Butter
  • 1 tablespoon Olive Oil
  • 1/4 pound Celery cut into 1/2-inch cubes
  • 1/4 pound Onions minced
  • 1/2 pound Carrots cut into 1/2-inch cubes
  • 1 teaspoon minced Garlic
  • 1/4 pounds fresh Green Beans cut in 1-inch long pieces
  • 1 pound Savoy Cabbage cored and cut into 2-inch squares
  • 1/4 pound Zucchini cut into 1/2-inch cubes
  • 1 teaspoon Parsley chopped
  • 1 teaspoon Basil chopped
  • 1 gallon Chicken Stock
  • 1 Bay Leaf
  • 1/4 pound Tomato cut into 1/2-inch cubes
  • 2 ounces Prosciutto left in one piece
  • 2 ounces Romano Cheese Rind (Ask your Cheese Monger or at the Cheese counter)
  • 1 pound Potato peeled and cut into 1/2-inch cubes
  • One 15-ounce can Kidney Beans
  • One 15-ounce can Garbanzo Beans
  • One 15-ounce can Cannelloni Beans
  • 2 ounces Romano Cheese grated
  • Salt and freshly ground Black Pepper to taste
  • Grated Romano Cheese to serve

Instructions

  • Place a large Dutch oven or large heavy pot over medium heat.
  • Add butter and oil.
  • When oil is hot and shimmering, add prepared celery, onions, carrots and garlic. Sauté until soft.
  • Add prepared green beans, cabbage, zucchini, parsley and basil. Stir to mix and cook until soft.
  • Add chicken stock, bay leaf, prepared tomatoes, prosciutto, Romano rind and potatoes. Increase heat to medium high. Allow soup to rise to a boil. Reduce heat immediately to simmer. Simmer for 20 - 30 minutes or until potatoes are soft.
  • Add Kidney, Garbanzo and Cannelloni beans with their juices. Simmer 5 minutes more.
  • Remove bay leaf, Romano rind and prosciutto and discard.
  • Add grated Romano cheese, stirring constantly until fully incorporated.
  • Taste. Add salt and pepper, to taste.
  • Serve hot topped with a sprinkling of grated Romano cheese

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