Heat butter and oil and saute celetary, onion and garlic, 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 20-30 mins or until potatoes are soft. Add canned beans with their juices and simmer 5 minutes more. Remove romano rind and prosciuitto. Add greated romano cheese, stirring constantly.
Serving
Suggestions
Makes a large quantity.
Originally Submitted
11/9/2010
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