Carrabba's Minestrone Soup
I treat this as a big stockpot soup, not a two-bowl recipe.
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Cooking tools:
- Stockpot
- Grater
- Can opener
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Stove
- Serving bowl
- Spoon
Ingredients
- 4 Tablespoons salted butter
- 2 Tablespoons olive oil
- 8 celery stalks, chopped
- 2 white onions, chopped
- 10 carrots, chopped
- 4 garlic cloves, minced
- 4 ounces prosciutto, chopped
- 1 cup green beans
- 2 pounds green cabbage, chopped
- 2 zucchinis, chopped
- 6 32-ounce boxes chicken stock
- 2 Tablespoons dried parsley
- 2 Tablespoons dried basil
- 4 plum tomatoes, diced
- 2 bay leaves
- salt
- pepper
- 4 Russet potatoes, diced
- 2 15-ounce cans garbanzo beans, drained and rinsed
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 15-ounce cans kidney beans, drained and rinsed
- 2 Pecorino Romano rinds
- 4 ounces Pecorino Romano cheese, grated
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