{Carabbas} Minestrone Soup

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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12
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
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