Minestrone Soup

Carrabbas Minestrone Soup
Copycat Recipe

Serves 10-12

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 teaspoon garlic, finely chopped
1 lb potato, peeled (1/2-inch cubes)
1/4 lb fresh green beans (1-inch long)
1 (15 oz) can kidney beans
1 lb savoy cabbage, cored (2-inch squares)
1 (15 oz) can garbanzo beans
1/4 lb zucchini (1/2-inch cubes)
1 (15 oz) can cannelloni beans
1 teaspoon parsley, chopped
2 ounces Romano cheese, grated
1 teaspoon basil, chopped
 salt & freshly ground black pepper

Heat butter and oil and saute celery, onion, carrots and garlic and 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 for 20-30 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.