Carrabba's Minestrone Soup Copycat Recipe

2 cups diced carrots
1 cup diced tomato
1 oz Prosciutto ham
1 cup diced onion
1 cup celery, sliced
2 garlic cloves, minced
1 cup diced potato
1 cup chopped, cored Savoy cabbage (green)
8 cups chicken stock
½ cup fresh green beans, cut into one inch pieces
½ can (15 oz) red kidney beans
½ can (15 oz) garbanzo beans (chickpeas)
½ cup pound zucchini, diced
½ can (15 oz) can cannellini beans
1 teaspoon fresh parsley, chopped
½ oz. butter
½ tablespoon olive oil
1 bay leaf
2 oz romano cheese, grated
1 teaspoon fresh basil, chopped
salt
black pepper, freshly ground

(1) In a large stock pot, heat butter and oil over medium, low heat.
(2) Sauté 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.