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Carrabba’s minestrone soup copycat recipe

Carrabba’s minestrone soup copycat recipe

Kimberly Booker RD
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!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 1 Servings
Calories 2495 kcal

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

Calories: 2495kcal
Keyword Carrabba’s minestrone soup copycat recipe
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