{Carabbas} Minestrone Soup
Makes lots. Freeze portions for quick meals at a later date.
Yield: 12 servingsPrep Time: 20 min
Cook Time: 50 min
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 | tomato (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 tsp | 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 | cabbage, cored (2-inch squares) |
| 1 (15-ounce) can | garbanzo beans |
| 1/4 lb | zucchini (1/2-inch cubes) |
| 1 (15-ounce) can | no-salt Cennellini beans |
| 1 tsp | parsley, chopped |
| 2 ounces | , romano cheese, grated |
| 1 tsp | basil, chopped |
| salt & pepper to taste | |
Directions:
In a 10 quart stock pot heat pot to medium heat and place butter and oil in pot. Sauté celery, onion, carrots and garlic and cook until soft about 5 minutes.
Add green beans, cabbage, zucchini, parsley and basil and cook for about 10 minutes or until soft.
Add chicken stock, bay leaf, tomatoes, prosciutto, romano rind and potatoes. Allow soup to boil and then reduce to a simmer.
Simmer for 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, serve hot and store remaining soup in the refrigerator for up to 1 week or the freezer for up to 2 months.
Source: katiescucina.com
