Recipe by senseicheryl
My hubby and I went to Carrabba's tonight for dinner and I had a wonderful bowl of their Minestrone Soup. I begged them for the recipe but they said it's secret and are not allowed to give it out. So, as soon as I got home, I googled it and found this recipe at a copycat recipe website. I only hope that it comes close! I have no idea of the serving size that this recipe makes though.
Top Review by court5183
I used this copy cat recipe as well and found my broth to be a little lacking. I added some beef broth to it (1/2 chicken 1/2 beef) and i tell you what, not to toot my own horn or anything but it was hand down the best soup I have ever made. Adding the beef broth made it a lot more hearty!! Hope you guys try it out!! :)
- 1 ounce butter
- 1 gallon chicken stock
- 1 tablespoon olive oil
- 1 bay leaf
- 1⁄2 lb carrot (1/2-inch cubes)
- 1⁄4 lb tomatoes (1/2-inch cubes)
- 1⁄4 lb celery (1/2-inch cubes)
- 1 -2 ounce prosciutto ham
- 1⁄4 lb onion (1/2-inch cubes)
- 2 ounces romano cheese, rind
- 1 teaspoon garlic, finely chopped
- 1 lb potato, peeled (1/2-inch cubes)
- 1⁄4 lb fresh green beans (1-inch long)
- 1 (15 ounce) can kidney beans
- 1 lb savoy cabbage, cored (2-inch squares)
- 1 (15 ounce) can garbanzo beans
- 1⁄4 lb zucchini (1/2-inch cubes)
- 1 (15 ounce) can cannellini beans
- 1 teaspoon parsley, chopped
- 2 ounces romano cheese, grated
- 1 teaspoon basil, chopped
- salt & freshly ground black pepper
Directions See How It's Made
- Heat butter and oil and sauté celery, onion, carrots and garlic and cook until soft.
- Add green beans, cabbage, zucchini, parsley and basil and cook until soft.
- Add chicken stock, bay leaf, tomatoes, prosciutto, romano rind and potatoes.
- Allow soup to boil and immediately reduce to simmer. Simmer for 20-30 minutes or until potatoes are soft. Add canned beans with their juices and simmer 5 minutes more. Remove romano rind and prosciutto. Add grated romano cheese, stirring constantly.