If you looking for a protein-packed, high fiber, nutrient-rich and low fat dinner option with minimal prep time, there is nothing better on a fall evening than a hearty soup! This “copycat” version of Carrabba’s minestrone soup fits the bill. It’s high in vitamins C and A. It’s also a versatile recipe that lends itself well to adding whatever vegetables you have in the fridge!
Ingredients:
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
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.
Recipe available at: http://www.food.com/recipe/minestrone-soup-like-carrabbas-327684?scaleto=1.0&st=null&mode=us
