Carrabba’s Minestrone Soup Recipe is a classic soup made of many different vegetables, beans, and potatoes. It is usually served with lots of rice, pasta, and sage. It’s a traditional soup that can be enjoyed all year round with any season. Minestrone is one of the delicious family recipes. This recipe has become a staple of Italian cuisine for many years now. The Minestrone soup recipe is a nice way to start the day. You can use this soup as a side dish for lunch or as a main course.
A basic soup such as Carrabba’s Minestrone Soup is one of the simplest soups you can make. It’s inexpensive, versatile, and has a lot of flavors. It’s not something that you would necessarily make when you’re in a hurry and don’t have time to cook a full meal, but it’s great as a take-along meal with lunch or dinner. You can easily add different ingredients to the soup as you see fit, and it’s a great cheap meal to whip up.
I’m not a huge fan of soup. I have to have a few glasses of wine to get through it and some hot chocolate to warm me up. But when I do end up with a bowl of soup, I like to make it for my kids. Let’s face it, minestrone is always a well-loved soup. This is a recipe for simmering a lot of ingredients for a long time and figuring out the perfect texture, so you get lots of flavor from your ingredients.
How To Make Carrabba’s Minestrone Soup
Nothing is more comforting and delicious than Carrabba’s Minestrone Soup. In fact, it might even be the perfect soup recipe to live by, because it’s delicious, nutritious, and usually one of the first to go on your dinner table. Minestrone soup is made by combining several different vegetables in a broth and adding pasta. It is packed with lots of fiber and fiber-rich vegetables, including chicken steak, beans, and parsley, as well as tomatoes and their juices.
Ingredients
- Celery Stalks, 4
- Carrots, 5
- White Onion, 1
- Garlic Cloves (Minced), 2
- Salted Butter, 2 tablespoons
- Prosciutto (Left Whole), 2 oz
- Green Cabbage (Chopped in 1×1-inch pieces) , 1 pound
- Zucchini Diced, 1
- Olive Oil, 1 tablespoon
- Dried Parsley, 1 tablespoon
- Dried Basil, 1 tablespoon
- Green Beans (Cut into 1-inch pieces), ½ cup
- Boxes of Chicken Stock, 3 32 oz
- Bay Leaf, 1
- Plum Tomatoes diced, 2
- Pecorrino Romano Rind, 1
- Russet Potatoes Peeled and Diced, 2
- Garbanzo Beans Drained, 1 15 oz. Can
- Kidney Beans Drained, 1 15 oz. Can
- Cannellini Beans Drained, 1 15 oz. Can
- Pecorino Romano Cheese Grated, 2 oz
- Salt & Pepper to taste
Step By Step Instructions To Make Carrabba’s Minestrone Soup Recipe
Step 1
In a 10 quart stockpot over medium heat, melt the salted butter and olive oil. About 5 minutes after adding the celery, carrots, onion, prosciutto, and garlic, sauté until soft.
Step 2
Cook for 10 minutes or until the green beans, cabbage, zucchini, dried basil, parsley, and parsley are soft.
Step 3
Adding chicken stock, bay leaf, diced tomatoes, Pecorino Romano rind and potatoes will enhance the taste. Bringing the soup to a boil and simmering it will enhance the taste. Let it simmer until the potatoes are soft.
Step 4
Continue simmering for 5 more minutes with canned garbanzo, kidney, and cannelini beans.
Step 5
Remove the rind from the Pecorino Romano and the prosciutto (if you left them whole).
Step 6
Add the grated Pecorino Romano cheese and stir continuously until melted. Divide evenly among bowls.
In Closing
We hope you enjoyed our article about Carrabba’s Minestrone Soup Recipe! It’s a wonderful recipe that is great for enjoying as a meal but also works well as a side dish. If you have any other questions or comments about the recipe, leave them in the section below!
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Carrabba’s Minestrone Soup Recipe
Ingredients
- 4 Celery Stalks
- 5 Carrots
- 1 White Onion
- 2 Garlic Cloves (Minced)
- 2 tablespoons Salted Butter
- 2 oz Prosciutto (Left Whole)
- 1 pound Green Cabbage (Chopped in 1×1-inch pieces)
- 1 Zucchini Diced
- 1 tablespoon Olive Oil
- 1 tablespoon Dried Parsley
- 1 tablespoon Dried Basil
- ½ cup Green Beans (Cut into 1-inch pieces)
- 3 32 oz Boxes of Chicken Stock
- 1 Bay Leaf
- 2 Plum Tomatoes diced
- 1 Pecorrino Romano Rind
- 2 Russet Potatoes Peeled and Diced
- 1 15 oz. Can Garbanzo Beans Drained
- 1 15 oz. Can Kidney Beans Drained
- 1 15 oz. Can Cannellini Beans Drained
- 2 oz Pecorino Romano Cheese Grated
- Salt & Pepper to taste
Instructions
- In a 10 quart stockpot over medium heat, melt the salted butter and olive oil. About 5 minutes after adding the celery, carrots, onion, prosciutto, and garlic, sauté until soft.
- Cook for 10 minutes or until the green beans, cabbage, zucchini, dried basil, parsley, and parsley are soft.
- Adding chicken stock, bay leaf, diced tomatoes, Pecorino Romano rind and potatoes will enhance the taste. Bringing the soup to a boil and simmering it will enhance the taste. Let it simmer until the potatoes are soft.
- Continue simmering for 5 more minutes with canned garbanzo, kidney, and cannelini beans.
- Remove the rind from the Pecorino Romano and the prosciutto (if you left them whole).
- Add the grated Pecorino Romano cheese and stir continuously until melted. Divide evenly among bowls.
