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
- 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
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.
I love Carraba’s minestrone!! My recipe is based loosley on their’s also, I do a seafood version for my pescetarian daughter as well as a regular one for the rest of us. Thanks for sharing this!
The Carabbas near me no longer serves minestrone soup. I no longer eat there.
I hope they figure out that it’s a bad decision.