Carrabba’s Minestrone Soup Recipe
Carrabba’s minestrone soup is a delicious Italian-style soup made with a combination of vegetables, beans, and other delicious things. It has become one of the most popular dishes in the Carrabba’s Italian Grill restaurant chain and has been enjoyed by many people around the world.
Print
Pin
Rate
Servings: 2
Calories: 252kcal
Equipment
- Stove Top
Ingredients
- 2 bay leaves infusing the soup with a subtle and herbal aroma, adding depth and complexity to the overall flavor profile.
- 2 white onions adding a sweet and aromatic base to the soup, creating a flavorful foundation for the other ingredients to build upon.
- Salt and pepper to taste allowing for personal seasoning preferences, ensuring the soup is perfectly balanced and seasoned to individual preference.
- 1 cup of green beans cut into 1-inch pieces, introducing a fresh and crisp element to the soup, providing a vibrant color and a subtle hint of sweetness.
- 10 carrots providing a vibrant and slightly sweet flavor to the soup, adding a delightful crunch and enhancing the overall nutritional value.
- 2 tablespoons of dried basil infusing the soup with a fragrant and herbaceous note, adding depth and complexity to the flavor profile.
- 4 ounces of prosciutto left whole, lending a smoky and salty taste to the soup, creating a savory undertone that complements the other ingredients.
- 8 celery stalks providing a refreshing and slightly crisp texture to the soup, adding a subtle and earthy flavor that complements the other ingredients.
- 4 garlic cloves minced, intensifying the savory profile of the soup, adding a pungent and aromatic essence that enhances the overall taste.
- 6 32- ounce boxes of chicken stock creating a flavorful and savory liquid base for the soup, providing depth and richness to the overall taste.
- 4 tablespoons of salted butter bringing a rich and savory flavor to the soup, adding a luxurious and creamy element to each spoonful.
- 2 pounds of green cabbage chopped into 1x1-inch pieces, offering a hearty and robust texture to the soup, adding a slightly sweet and earthy taste.
- 2 tablespoons of dried parsley bringing a bright and herbaceous note to the soup, enhancing its visual appeal and adding a burst of freshness.
- 2 tablespoons of olive oil imparting a smooth and aromatic essence to the soup, enhancing the overall richness and depth of flavor.
- 4 plum tomatoes diced, infusing the soup with a tangy and slightly sweet flavor, adding a vibrant color and a refreshing taste.
- 4 Russet potatoes peeled and diced, contributing a hearty and starchy component to the soup, adding substance and thickness to the broth.
- 2 zucchinis diced, adding a mild and slightly nutty flavor to the soup, contributing a tender texture and enhancing the overall vegetable medley.
- 2 15- ounce cans of garbanzo beans drained, adding a creamy and nutty element to the soup, contributing a velvety texture and a subtle earthy taste.
- 2 pecorino romano rinds enhancing the soup with a rich and savory essence, imparting a depth of umami flavor that complements the other ingredients.
- 4 ounces of pecorino romano cheese grated, creating a salty and tangy topping for the soup, adding a burst of flavor and a creamy texture when melted.
- 2 15- ounce cans of cannellini beans drained, adding a creamy and velvety texture to the soup, providing a mild and buttery flavor that complements the other ingredients.
- 2 15- ounce cans of kidney beans drained, introducing a hearty and meaty element to the soup, adding a robust texture and a mild earthy taste.
Instructions
- Heat a large stock pot over medium-high heat. Add the butter and olive oil to the pan and let it melt.
- Once the butter is melted, add in the celery, onion, carrots, garlic and prosciutto. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
- Add the green beans, cabbage and zucchini to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Pour in the chicken stock, dried parsley, dried basil, tomatoes and season with salt and pepper to taste. Stir to combine all ingredients together. Bring soup to a boil, then reduce heat and let simmer for 20 minutes.
- Add the potatoes, garbanzo beans, kidney beans, and pecorino romano rind to the pot and let simmer for an additional 20 minutes or until the potatoes are tender.
- Remove bay leaf from soup, then add grated Pecorino Romano cheese. Stir to combine and let the cheese melt.
- Serve individual bowls of soup with extra Pecorino Romano cheese on top if desired.
Notes
- Use quality chicken stock for the best flavor.
- Feel free to mix up the vegetables and add in whatever you have on hand.
- For a vegan version, omit the prosciutto and substitute vegetable stock.
- To add extra flavor to the soup, try adding red pepper flakes or fresh herbs like oregano, thyme or rosemary.