Before we dive into the star of the show, let’s talk about what complements this hearty minestrone soup. A fresh slice of crusty Jimmy Johns Bread, a crisp Tortellini Pasta Salad, and a glass of full-bodied red wine are my go-to pairings for this classic Italian dish. These additions will elevate your meal from simple to spectacular.
Today, we’re venturing into Italian cuisine to recreate a beloved restaurant favorite right in our own kitchens. Yes, I’m talking about Carrabba’s Minestrone Soup!
Every spoonful is comforting and brings warmth. It’s like a hug in a bowl, and I’m thrilled to share this copycat recipe with you. Not only will we replicate that rich, hearty flavor, but we’ll also dive into the nuts and bolts of why this recipe works so well. Ready to impress your family and friends? Let’s get started.
What is Carrabba’s Minestrone Soup Copycat?
Carrabba’s Minestrone Soup is a vegetable-heavy, broth-based soup enriched with beans, pasta, and a hint of prosciutto. This savory creation blends a variety of fresh ingredients, making it a healthy and heartwarming dish perfect for any season. This copycat recipe aims to capture the essence of the restaurant version with easily accessible ingredients and straightforward steps.
You will also like the following Soup recipes!
- Best Rafferty’s Potato Soup Recipe
- How to make Hungarian Chicken Soup
- Easy Hungarian Caraway Soup Recipe
Why This Recipe Works
1. Balanced Flavors
The mix of vegetables, beans, and prosciutto creates a harmonious flavor profile. Each ingredient adds something special—whether it’s the sweetness of carrots, the tanginess of tomatoes, or the umami of ham.
2. Nutritious and Filling
This soup isn’t just tasty; it’s nutritious too. Packed with a variety of veggies and beans, it’s a great source of fiber, vitamins, and minerals. It fills you up without weighing you down.
3. Easy to Customize
Not a fan of green beans? Toss in some spinach. Need a meat-free version? Skip the prosciutto and use vegetable broth. The recipe is incredibly versatile and can be adapted to suit dietary needs and preferences.
4. Economical and Accessible
Unlike some gourmet dishes, this soup uses affordable, readily available ingredients. It’s a fantastic way to stretch your grocery budget while still creating a wholesome meal.
Ingredients You’ll Need to Make This Carrabba’s Minestrone Soup Copycat Recipe
- Salted Butter: 1 tablespoon.
- Chicken Stock: 3 32 oz. boxes.
- Bay Leaf: 1 leaf.
- Carrot: ½ lb (cut into 1/2-inch cubes).
- Tomatoes: ¼ lb (cut into 1/2-inch cubes).
- Celery Stalks: 4 (cut into 1/2-inch cubes).
- Prosciutto Ham: 1-2 ounces.
- Green Cabbage: 1 lb (chopped into 1-inch squares).
- Onion: 1 (cut into 1/2-inch cubes).
- Garlic Cloves: 2 (finely chopped).
- Potato: 1 lb (peeled and cut into 1/2-inch cubes).
- Fresh Green Beans: ¼ lb (cut into 1-inch long pieces).
- Romano Cheese: 2 ounces (grated).
- Olive Oil: 1 tablespoon.
- Kidney Beans: ¼ cup.
- Zucchini: 1 (cut into 1/2-inch cubes).
- Basil & Fresh Parsley: 1 teaspoon each (chopped).
- Salt & Freshly Ground Black Pepper: To taste.
How to Make These?
Step 1: Preparing the Vegetables
Start by washing and chopping all your vegetables. Dice the carrots, tomatoes, celery, onion, and zucchini into 1/2-inch cubes. Peel and cube the potato. Chop the cabbage into 1-inch squares. Set these aside.
Step 2: Sauté the Aromatics
In a large pot, melt the salted butter over medium heat. Add the chopped garlic and onions, and sauté until they become translucent and fragrant. This should take about 5 minutes.
Step 3: Adding the Vegetables and Prosciutto
Add the prepared carrots, celery, tomatoes, green beans, cabbage, and prosciutto to the pot. Stir well, letting the vegetables absorb the flavor from the onions and garlic. Cook this mix for another 5 minutes.
Step 4: Adding the Chicken Stock
Pour in the chicken stock and add the bay leaf. Increase the heat to high and bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer.
Step 5: Adding the Beans, Potatoes, and Zucchini
Add the cubed potatoes, kidney beans, and zucchini to the pot. Give it a good stir. Let it simmer on low for about 45 minutes to an hour, or until the vegetables are tender.
Step 6: Final Touches
Incorporate the grated Romano cheese, olive oil, basil, and parsley. Stir well and let the soup simmer for another 10 minutes. Season with salt and freshly ground black pepper to taste.
Tips
- Use Fresh Ingredients: Fresh vegetables will always yield the best flavors and textures.
- Don’t Rush the Simmering: Allowing the soup to simmer ensures that all the flavors meld together beautifully.
- Season Gradually: Start with a little salt and pepper, and adjust as you go along.
- Store Correctly: Refrigerate any leftovers in an airtight container for up to 3 days.
- Double the Batch: This soup freezes well, so consider making a double batch and freezing half for a quick meal later on.
Nutrition Information
How to Store the Leftovers?
Once cooled, transfer the soup into airtight containers. It can be stored in the fridge for up to 3 days. For longer storage, freeze the soup in freezer-safe bags or containers for up to 3 months. To reheat, thaw it in the fridge overnight and warm it up on the stovetop or in the microwave until heated through.
What Are Some Recommended Side Dishes for Carrabba’s Minestrone Soup Copycat Recipe?
1. Garlic Bread
Nothing pairs better with soup than a warm slice of garlic bread. It’s perfect for dipping and adds a garlicy, crunchy contrast to the warm soup.
2. Caesar Salad
Crisp romaine lettuce, creamy Caesar dressing, and crunchy croutons make for a refreshing side that balances the hearty minestrone.
3. Antipasto Platter
An assortment of olives, cheeses, and cured meats can be an exciting appetizer to complement the soup.
4. Bruschetta
Freshly toasted bread topped with tomatoes, basil, and mozzarella is a light, flavorful addition that works beautifully with the soup.
If the Items Are Not Available in Your Pantry, What Are Some Substitute Options for the Ingredients?
1. Vegetable Broth Instead of Chicken Stock
If you’re aiming for a vegetarian version, vegetable broth can replace chicken stock.
2. Pancetta in Place of Prosciutto
If you can’t find prosciutto, pancetta is a great alternative. It adds a similar depth of flavor.
3. Red Kidney Beans Instead of White
You can use any type of beans in this recipe. Red kidney beans work just as well as white beans.
4. Swiss Chard Instead of Cabbage
For a different texture and flavor, Swiss chard can replace green cabbage.
Carrabba’s minestrone soup copycat recipe
Equipment
- Large Pot
- Knife and Cutting Board
- Stirring Spoon or Ladle
Ingredients
- 1 tablespoons Salted Butter
- 3 32 oz. Boxes of Chicken Stock
- 1 bay leaf
- 1/2 lb carrot 1/2-inch cubes
- 1/4 lb tomatoes 1/2-inch cubes
- 4 Celery Stalks 1/2-inch cubes
- 3 Carrots
- 1 -2 ounce prosciutto ham
- 1 lb. Green Cabbage Chopped 1-inch squares
- 1 onion 1/2-inch cubes
- 2 cloves garlic finely chopped
- 1 lb potato peeled (1/2-inch cubes)
- 1/4 lb fresh green beans 1-inch long
- 2 ounces romano cheese grated
- 1 tablespoon olive oil
- 1/4 cup kidney beans
- 1 zucchini 1/2-inch cubes
- 1 teaspoon basil chopped
- 1 teaspoon fresh parsley chopped
- salt & freshly ground black pepper
Instructions
Step 1: Preparing the Vegetables
- Start by washing and chopping all your vegetables. Dice the carrots, tomatoes, celery, onion, and zucchini into 1/2-inch cubes. Peel and cube the potato. Chop the cabbage into 1-inch squares. Set these aside.
Step 2: Sauté the Aromatics
- In a large pot, melt the salted butter over medium heat. Add the chopped garlic and onions, and sauté until they become translucent and fragrant. This should take about 5 minutes.
Step 3: Adding the Vegetables and Prosciutto
- Add the prepared carrots, celery, tomatoes, green beans, cabbage, and prosciutto to the pot. Stir well, letting the vegetables absorb the flavor from the onions and garlic. Cook this mix for another 5 minutes.
Step 4: Adding the Chicken Stock
- Pour in the chicken stock and add the bay leaf. Increase the heat to high and bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer.
Step 5: Adding the Beans, Potatoes, and Zucchini
- Add the cubed potatoes, kidney beans, and zucchini to the pot. Give it a good stir. Let it simmer on low for about 45 minutes to an hour, or until the vegetables are tender.
Step 6: Final Touches
- Incorporate the grated Romano cheese, olive oil, basil, and parsley. Stir well and let the soup simmer for another 10 minutes. Season with salt and freshly ground black pepper to taste.
Notes
- Use Fresh Ingredients: Fresh vegetables will always yield the best flavors and textures.
- Don’t Rush the Simmering: Allowing the soup to simmer ensures that all the flavors meld together beautifully.
- Season Gradually: Start with a little salt and pepper, and adjust as you go along.
- Store Correctly: Refrigerate any leftovers in an airtight container for up to 3 days.
- Double the Batch: This soup freezes well, so consider making a double batch and freezing half for a quick meal later on.
Nutrition
Frequently Asked Questions
1. Can I make this soup in a slow cooker?
Absolutely! Simply follow the steps for preparing and sautéing the vegetables. Then, transfer everything to a slow cooker, adding the beans, stock, and herbs. Cook on low for 6-8 hours or high for 3-4 hours.
2. How can I make this soup gluten-free?
Substitute regular pasta with gluten-free pasta or skip the pasta entirely. Ensure that all other ingredients, like the stock, are certified gluten-free.
3. Is this recipe suitable for meal prepping?
Yes, this soup is excellent for meal prepping. Make a large batch, portion it out into individual containers, and store it in the fridge or freezer for easy, on-the-go meals.
4. Can I add meatballs to this soup?
Certainly! Small meatballs, either beef or turkey, can be a great addition. Pre-cook them and add them during the simmering stage.
5. How do I adjust the seasoning if I find the soup too salty?
If the soup is overly salty, you can add more vegetables or stock to dilute it. Alternatively, adding a peeled potato during cooking can help absorb some of the excess salt.
Conclusion
So there you have it—a detailed guide on making a stellar Carrabba’s Minestrone Soup. It’s a versatile, nutritious dish that’s sure to become a household favorite. Pair it with some garlic bread or a Caesar salad, and you’ve got a meal fit to impress.
We’ve covered everything from ingredients to substitutes and storage tips. Now, it’s your turn to bring a bit of Italy into your home.
Happy cooking, and buon appetite!
