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Close up photograph of Copycat Carrabba's Minestrone Soup.
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5 from 1 vote

Copycat Carrabba's Minestrone Soup

Bring a comforting restaurant favorite home with this delicious Copycat Carrabba's Minestrone Soup recipe!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Soup
Cuisine: Italian
Servings: 8 servings
Calories: 132kcal
Author: Audrey Wood
Cost: $20

Ingredients

  • 1 can Cannellini beans also called white kidney beans (about 15 ounces)
  • 1 slice pancetta about ¼ inch thick
  • 1 slice proscuitto about ¼ inch thick
  • 1 bay leaf remove before serving
  • ¾ teaspoon red pepper flakes
  • 1 leek white and pale green parts only. Cut into ½ inch pieces.
  • 1 yellow onion finely diced
  • 1 rib celery finely diced
  • 1 carrot skin and top removed, finely diced
  • 4 cloves garlic finely minced
  • 1 zucchini ends removed, chopped into small pieces
  • 1 can diced tomatoes in juice about 14.5 ounces - do not drain
  • 1 tablespoon tomato paste
  • 3 cups chicken broth I recommend using low sodium
  • rind from a wedge of Parmesan cheese remove before serving
  • 1 cup frozen kale
  • salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • additional Parmesan for serving

Instructions

  • Begin by finely dicing your pancetta and proscuitto or running it through a food processor.
    1 slice pancetta, 1 slice proscuitto
  • Cook the proscuitto and pancetta on medium heat until they are browned (about three minutes). Drain any excess fat.
  • Add in the olive oil, leak, garlic cloves, carrot, celery, onion, and zucchini. Cook until the zucchini begins to soften.
    1 leek, 1 yellow onion, 1 rib celery, 1 carrot, 1 zucchini, 2 tablespoons extra virgin olive oil, 4 cloves garlic
  • Rinse and drain your canned beans.
    1 can Cannellini beans
  • Add in the additional ingredients except the kale and bring to a low boil. Once it is boiling, quickly reduce to a simmer.
    1 bay leaf, ¾ teaspoon red pepper flakes, 1 can diced tomatoes in juice, 1 tablespoon tomato paste, 3 cups chicken broth, rind from a wedge of Parmesan cheese, salt and pepper to taste, additional Parmesan for serving
  • Simmer for at least one hour. Add in the kale during the last 5 to 10 minutes of cooking.
    1 cup frozen kale
  • Remove the bay leaf and Parmesan rind before serving. Serve with extra Parmesan cheese on top.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.
 
Be sure to remove the Parmesan rind and bay leaf before serving or storing the soup.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 574mg | Potassium: 322mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1943IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 2mg