{Carrabbas} Minestrone Soup
My husband and I try not to frequent chain restaurants. Instead eating at locally owned restaurants. Since we live in Orlando, Florida we have more restaurants here than I think we have time or money to eat at. But there is one chain that we can’t get enough of and I can honestly say we probably eat their once a month… that is Carrabbas. I love their food. We’ve taken our out-of-town family to Carrabbas countless times and now its become a tradition that they have to dine there while on vacation visiting us.
I almost always order a cup of the minestrone soup. It’s chocked full of veggies and beans and the broth has so much flavor to it. I’ve written our local newspaper to see if they will find the recipe and publish it in the weekly restaurant “thought you’d never ask” about this recipe segment–and nothing. I did a little searching on the internet a few months back and that’s when I found this recipe. I guess I never know how many vegetables and beans were really in this soup until I made it. Of course the recipe I found is made to feed an army or probably the exact large batch recipe they use at the restaurant. I think we ate this soup for a week straight and still had a massive container to freeze!
Even though its consistently 90 degrees in Florida right now, I still can’t eat a bowl of soup. You’ll even find me eating a bowl of soup during the “dog days” of summer when its over 100 degrees out. I love soup–and have been known to eat it for breakfast! I’m super thankful that my husband loves to eat soup, too! Although, I don’t think its to my level of soup eating, but he will eat soup nevertheless!
Adapted from Food.com
Ingredients
- 1 oz butter
- 1 gallon chicken stock
- 1 tablespoon olive oil
- 1 bay leaf
- 1/2 lb carrot (1/2-inch cubes)
- 1/4 lb tomato (1/2-inch cubes)
- 1/4 lb celery (1/2-inch cubes)
- 1 -2 ounce prosciutto ham
- 1/4 lb onion (1/2-inch cubes)
- 2 oz romano cheese, rind
- 1 tsp garlic, finely chopped
- 1 lb potato, peeled (1/2-inch cubes)
- 1/4 lb fresh green beans (1-inch long)
- 1 (15 ounce) can kidney beans
- 1 lb cabbage, cored (2-inch squares)
- 1 (15 ounce) can garbanzo beans
- 1/4 lb zucchini (1/2-inch cubes)
- 1 (15 ounce) can cannellini beans
- 1 tsp parsley, chopped
- 2 oz romano cheese, grated
- 1 tsp basil, chopped
- salt & pepper to taste
Directions
- In a 10 quart stock pot heat pot to medium heat and place butter and oil in pot. Sauté celery, onion, carrots and garlic and cook until soft about 5 minutes.
- Add green beans, cabbage, zucchini, parsley and basil and cook for about 10 minutes or until soft.
- Add chicken stock, bay leaf, tomatoes, prosciutto, romano rind and potatoes. Allow soup to boil and then reduce to a simmer.
- Simmer for 30 minutes or until potatoes are soft. Add canned beans with their juices and simmer 5 minutes more.
- Remove romano rind and prosciutto. Add grated romano cheese, stirring constantly, serve hot and store remaining soup in the refrigerator for up to 1 week or the freezer for up to 2 months.
Notes
Katie Jasiewicz of Katie's Cucina Adapted from Food.com
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14 Responses to “{Carrabbas} Minestrone Soup”
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Now that looks just wonderful! I miss their food so much, I need to try this!
Thanks! I could not live without this soup in my life!
This sounds delicious…more like my Mom always made. I’ll be making it tomorrow…can wait. Thankd
Rose–I hope you are enjoying it as much as we do!
Tried your minestrone recipe tonight and it is delicious ! Carrabbas version is my favorite and your recipe is a perfect remake! Thanks for sharing it!! I have a Carrabbas cookbook with their “version” and it didn’t come close to the restaurant version… Yours does!
Deanie–thanks for the kind compliments! I haven’t made a batch of this soup in a while… I need too! I love it!
I eat at Carrabba’s frequently, including the original family location. My soup has never had tomatoe in it!
Hi Linda! Wow–very cool you get to eat at the original one! My Carraabba’s has tomatoes in the soup. Didn’t think that the ingredients would vary from store-to-store!
Katie, how best to cut the recipe down in size? Just me and my two girls. It sounds Fantastic. We love veggies.
Thanks
Merrie–oh gosh, I honestly don’t know. Maybe try cutting in half with all the ingredients. If not–you can always freeze the leftovers in small freezer ziplock bags and then reheat at a later date!
This recipe is spot on, tastes just like theirs. We have made it several times and the whole family loves it. I have contemplated putting some chicken in it but I guess that wouldnt make it minestrone any more. I do add a bit more cheese though.
Oh, and liked your comment about soup for breakfast. Believe it or not, i eat soup almost everyday of the week for breakfast have been for years now. I just dont care for traditional breakfast food, cereal, oatmeal, etc. I will eat eggs and bacon/sausage. Otherwise soup it is, and this recipe for dinner has made my breakfast also!!
Hi Bret, thank you for leaving feedback! Glad you love this recipe. It makes a bunch and perfect for leftovers or soup for breakfast!