Minestrone Soup Like Carrabba's |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My hubby and I went to Carrabba's tonight for dinner and I had a wonderful bowl of their Minestrone Soup. I begged them for the recipe but they said it's secret and are not allowed to give it out. I only hope that it comes close. I have no idea of the serving size that this recipe makes though. Ingredients:
1 ounce 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 ounces romano cheese, rind |
1 teaspoon 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 savoy 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 teaspoon parsley, chopped |
2 ounces romano cheese, grated |
1 teaspoon basil, chopped |
salt & freshly ground black pepper |
Directions:
1. Heat butter and oil and sauté celery, onion, carrots and garlic and cook until soft.
2. Add green beans, cabbage, zucchini, parsley and basil and cook until soft.
3. Add chicken stock, bay leaf, tomatoes, prosciutto, romano rind and potatoes.
4. Allow soup to boil and immediately reduce to simmer. Simmer for 20-30 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.
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