Name: Carrabbas Minestrone Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12
Ingredients: 2 tbsp Salted Butter; 1 tbsp Olive Oil; 4 Celery Stalks; 5 Carrots; 1 White Onion; 2 Garlic Cloves (Minced); 2 oz. Prosciutto ((Left Whole)); 1/2 cup Green Beans (Cut into 1-inch pieces); 1 lb. Green Cabbage (Chopped in 1x1-inch pieces); 1 Zucchini (Diced); 1 tbsp Freeze Dried Parsley; 1 tbsp Freeze Dried Basil; 3 32 oz. Boxes of Chicken Stock; 1 Bay Leaf; 2 Plum Tomatoes; 1 Pecorrino Romano Rind; 2 Russet Potatoes (Peeled and Diced); 1 15 oz. Can of Garbanzo Beans (Drained); 1 15 oz. Can of Kidney Beans (Drained); 1 15 oz. Can of Cannelini Beans (Drained); 2 oz. Pecorino Romano Cheese (Grated); Salt & Pepper to taste

Jump to Recipe Print Recipe

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

{Carabbas} Minestrone Soup

Print Rate

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings:

Author: Katie's Cucina

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

Instructions

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

Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!