Minestrone Soup (Carabbas copy)

By cam_46

Ingredients

• 1 oz butter
• 1 gallon chicken stock
• 1 Tbl olive oil
• 1 bay leaf
• 1/2 lb carrot cut into 1/2" cubes
• 1/4 lb tomato cut into 1/2" cubes
• 1/4 lb celery cut into 1/2" cubes
• 1 - 2 oz prosciutto ham
• 1/4 lb onion cut into 1/2" cubes
• 2 oz romano cheese rind
• 1 tsp garlic, finely chopped
• 1 lb potato, peeled cut into 1/2" cubes
• 1/4 lb fresh green beans 1" long
• 1 15oz can kidney beans
• 1 lb cabbage, cored and cut into 2" squares
• 1 15 oz can garbanzo beans
• 1/4 lb zucchini cut into 1/2" cubes
• 1 15oz can cannellini beans
• 1 tsp parsley, chopped
• 2 oz romano cheese, grated
• 1 tsp basil, chopped
• salt & pepper to taste

Preparation

Step 1

Heat a 10 quart stock pot to medium heat and place butter and oil in pot. Saute' celery, onion, carrots & garlic and cook till 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 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 fridge for up to 1 week or the freezer for up to 2 months.