Top down view with a large yellow cast iron pot of Carrabba's Minestrone Soup plus 2 bowls filled with soup.

Carrabbas Minestrone Soup

If you love dining at Carrabba's you'll this copycat recipe for their Minestrone Soup. This hearty Italian soup recipe is a Carrabba's staple and feeds a crowd!
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Course: Soup
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 262kcal
Author: Katie's Cucina

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

Instructions

  • Melt the salted butter and olive oil in a 10 quart stock pot on medium heat. Saut√© celery, carrots, onion, prosciutto, and garlic and cook until soft about 5 minutes.
  • Add the chopped green beans, cabbage, zucchini, parsley and basil and cook for about 10 minutes or until soft.
  • Add chicken stock, bay leaf, tomatoes, Pecorino Romano rind and potatoes. Bring the soup to boil and then reduce to a simmer. Simmer for 30 minutes or until potatoes are soft.
  • Add canned garbanzo, kidney, and cannelini beans and simmer for 5 additional minutes.
  • Remove the Pecorino Romano rind and prosciutto (if you kept it whole). Stir in the grated Pecorino Romano cheese, stirring constantly until melted in. Ladle evenly among bowls.

Notes

Note: Store leftover soup in the refrigerator for up to 5 days in an air tight container. Or store in the freeze for up to 2 months. 

Nutrition

Serving: 1c | Calories: 262kcal | Carbohydrates: 35g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 458mg | Potassium: 821mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4552IU | Vitamin C: 24mg | Calcium: 149mg | Iron: 3mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!