Go Back
+ servings
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.
0 from 0 votes
Print Pin
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

Equipment

  • Stove Top

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. Sauté 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

  • 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.
  • 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.
 
 

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? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!