Carrabba's Minestrone Soup Copycat Recipe
- Number of Servings: 10
Ingredients
2 cups diced carrots1 cup diced tomato1 oz Prosciutto ham1 cup diced onion1 cup celery, sliced2 garlic cloves, minced1 cup diced potato1 cup chopped, cored Savoy cabbage (green)8 cups chicken stock� cup fresh green beans, cut into one inch pieces� can (15 oz) red kidney beans� can (15 oz) garbanzo beans (chickpeas)� cup pound zucchini, diced� can (15 oz) can cannellini beans1 teaspoon fresh parsley, chopped� oz. butter� tablespoon olive oil1 bay leaf2 oz romano cheese, grated1 teaspoon fresh basil, choppedsaltblack pepper, freshly ground
(1) In a large stock pot, heat butter and oil over medium, low heat.
(2) Saut� celery, onion and garlic in the butter and oil until soft.
(3) Add green beans, cabbage, zucchini, parsley and basil and cook until soft.
(4) Add chicken stock, bay leaf, tomatoes, prosciutto, and potatoes.
(5) Bring the soup to a boil and immediately reduce to a simmer.
(6) Simmer for one to two hours, the longer the better. At least simmer until the potatoes are soft.
(7) Add canned beans with their juices. Simmer five more minutes.
(8) Remove prosciutto ham.
(9) Add grated Romano cheese, stirring constantly.
(10) Add salt and pepper to taste.
(11) Enjoy! For added flavor, you can put a little Romano cheese right on top of the soup when you serve it.
Serving Size: Makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MANDA0079.
(2) Saut� celery, onion and garlic in the butter and oil until soft.
(3) Add green beans, cabbage, zucchini, parsley and basil and cook until soft.
(4) Add chicken stock, bay leaf, tomatoes, prosciutto, and potatoes.
(5) Bring the soup to a boil and immediately reduce to a simmer.
(6) Simmer for one to two hours, the longer the better. At least simmer until the potatoes are soft.
(7) Add canned beans with their juices. Simmer five more minutes.
(8) Remove prosciutto ham.
(9) Add grated Romano cheese, stirring constantly.
(10) Add salt and pepper to taste.
(11) Enjoy! For added flavor, you can put a little Romano cheese right on top of the soup when you serve it.
Serving Size: Makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MANDA0079.
Nutritional Info Amount Per Serving
- Calories: 117.5
- Total Fat: 2.3 g
- Cholesterol: 1.5 mg
- Sodium: 786.8 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.8 g
- Protein: 7.2 g
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