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Top view of 2 bowls filled with minestrone soup topped with cheese on top of a checkered tablecloth.

Carrabba's Minestrone Soup

If you love dining at Carrabba's Italian Grill you'll love this copycat Minestrone Soup recipe. This hearty Italian minestrone soup has seven different vegetables and three beans. This soup recipe is done in just over an hours time and taste just like the soup you order at Carrabba's.
Course Soup
Cuisine Italian
Diet Gluten Free
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 262kcal
Author Katie


  • Stove Top


  • 2 tablespoons Salted Butter
  • 1 tablespoon Olive Oil
  • 4 Celery Stalks
  • 5 Carrots
  • 1 White Onion
  • 2 Garlic Cloves Minced
  • 2 oz. Prosciutto (Left Whole)
  • ½ cup Green Beans Cut into 1-inch pieces
  • 1 lb. Green Cabbage Chopped in 1x1-inch pieces
  • 1 Zucchini Diced
  • 1 tablespoon Dried Parsley
  • 1 tablespoon Dried Basil
  • 3 32 oz. Boxes of Chicken Stock
  • 1 Bay Leaf
  • 2 Plum Tomatoes diced
  • 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


  • Melt the salted butter and olive oil in a 10 quart stock pot on medium heat. Sauté celery, carrots, onion, prosciutto, and garlic and cook until soft about 5 minutes.
  • Add the chopped green beans, cabbage, zucchini, dried parsley and basil and cook for about 10 minutes or until soft.
  • Add chicken stock, bay leaf, diced 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.


  • Mise en Place - This soup has A LOT of vegetables and ingredients in general. It is important you prep as much vegetables as possible.
  • Prosciutto - Do not skip adding the Prosciutto to the broth. It lends so much flavor and is exactly why this soup is so flavorful. I have made this soup multiple ways and prefer to remove the prosciutto from the broth and discard. You can always chop it up and put it back in the soup OR chop it up and top each bowl of soup. Totally up to you.
  • Freeze - You can freeze the leftover cooled soup in freezer safe containers for up to 3 months.
  • Thaw - Remove the soup from the freezer. Place in the refrigerator to thaw for up to one day. Then reheat on the stove top on medium heat until piping hot. OR place the frozen soup (out of the container) in a sauce pot and cook on high heat until hot and bubbly.
  • Herbs - If you don't have dried herbs feel free to use fresh herbs. Measurements will be the same.
  • Vegetarian - Make this soup vegetarian by omitting the prosciutto and using vegetable broth instead.
  • Tomato - I have had a reader ask the question if you need to peel the skin of the tomato. This is all a preference and totally up to you. I always keep the skins on but they don't bother me at all.


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