Sunday, November 13, 2011

Carrabba's Fabulous Minestrone

Carrabba's is one of the few chain restaurants that I absolutely adore.  I always get a huge bowl (not a cup) of their minestrone, along with a meal - and the server always asks:  "Do you know how big our bowl of soup is?"  Yes, and not to worry, I'll eat every bit of it.  Once, our waiter called me Kobayashi.  Hey, I am Little Mommy, Big Appetite, right?
Back to the subject at hand... their minestrone.  Delish.  I came across this copycat recipe online and was so excited to make the soup at home.  Carrabba's twin?  Not exactly, but almost.  I will say, it's one of the best vegetable soups I make though.  Definitely a keeper!  The original recipe was for a huge amount (1 gallon of chicken stock) so, I modified and changed - everything.  Hmmm, maybe that's why it wasn't like Carrabba's!?  Regardless, give it a try ... tis the season for soup and this one won't disappoint!
Best dishes and yummy dreams!

"Copycat Carrabba's Minestrone"
Adapted from: a recipe
Serves 6

1 medium sweet onion, chopped
2 carrots, peeled and chopped
2 stalks of celery, chopped
2 large cloves of garlic, minced or grated
olive oil
2 containers of Swanson chicken stock - about 50 oz.
1/2 container of Swanson beef stock - about 10 to 15 oz.
1 15 oz. can of whole peeled tomatoes, diced with juices (I recommend San Marzano)
3 c. thinly shredded cabbage (use pre-shredded cabbage-only coleslaw bag)
1 15 oz. can of garbonzo beans, drained and rinsed
1 15 oz. can of cannellini beans, drained and rinsed
2 zucchini, sliced in 1/2 inch thick pieces
3-4 potatoes, peeled and sliced into bite-sized pieces
6-8 slices of prosciutto, chopped
1 c. aged Romano cheese, grated
1 tsp. parsley
1/2 tsp. basil
1/4 tsp. salt and pepper

1.  Heat the olive oil in a dutch oven and add carrots, celery, and onion.  Cook until veggies are tender.

2.  Add the garlic and cook a minute longer.
3.  Pour in chicken and beef stock, and diced tomatoes.
4.  Add all beans, cabbage, zucchini, potatoes, prosciutto, grated cheese, and spices. 
5.  Bring to a boil, then lower and let simmer for about 4 hours.  

6.  Top with grated Romano cheese.

Thanks for reading, loves xo


KB said...

Looks delish!

We'd love for you to share your recipes with us at

Simply Delish Saturday

Karyn said...

I love soup! Thanks for linking up this great recipe!

debbie said...

oh boy this sounds like something i'll have to try!



I had no idea that their soup had so many veggies in it. I am so going to try it next time I go there. I shouldn't be too high in calorie. Thanks for sharing with Tuesday's Tasty Tidbits. Hope you will come back this coming week.

Corey @ Family Fresh Meals said...

Delish! Love all the veggies! Minestrone is my all time favorite soup! YUM!