Carrabba’s Inspired Minestrone

When the weather cools off, my husband and I love to visit Carrabba’s. The chill in the air just begs for a bowl full of their Minestrone with some fresh, warm bread.

Essentially, minestrone is a vegetable soup. Any vegetables will work in this recipe, but if you want the flavor of Carrabba’s, I recommend this specific combination of beans, cabbage, and other vegetable goodness.

Top the bowl with a sprinkle of fresh Parmesan cheese and some basil pesto for a special treat.

Carrabba’s Inspired Minestrone

Print Recipe

Ingredients

• 1 cup cannellini or kidney beans cooked, drained, and rinsed
• 5-6 slices bacon chopped
• 2 tablespoons extra-virgin olive oil
• 1 onion diced
• 4 garlic cloves minced
• 2 ribs celery diced
• 2 carrots diced
• 1 teaspoon oregano
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• 1 zucchini diced
• 1 can 15 ounces diced tomatoes in juice
• 3 to 4 cups chicken stock
• 1 cup cabbage sliced in 1-inch pieces
• 11/2 cups spinach or spring mix roughly chopped
• Salt and pepper to taste
• Grated Parmesan cheese optional

Instructions

• Cook the bacon and oil together in a stock pot over medium heat just until the bacon is lightly browned. Remove the bacon and store for another recipe.
• Add the onion, celery, carrots, garlic and oregano, and cook until the vegetables are beginning to soften. Add the zucchini and cabbage. Cook until slightly softened, about 3 minutes.
• Add the bay leaf, crushed red pepper, tomatoes, stock, and beans. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavors are blended, about 1 hour. Stir in the spinach and cook until tender, about 5 minutes.
• Adjust taste with salt and pepper.
• Serve topped with Parmesan.