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Carrabba's Minestrone Soup in bowl with crackers.

Copycat Carrabba's Minestrone Soup

What's not to love about this hearty Italian minestrone soup recipe?!!
Course Soups and Stews
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 97kcal
Author Deb Clark


  • 2 small zucchini chopped
  • ½ red onion chopped
  • ½ red bell pepper chopped
  • ½ green bell pepper chopped
  • 4 cups kale chopped (spinach is a great substitute)
  • 2 cloves garlic minced
  • 1 can kidney beans drained and rinsed
  • 1 14.5 oz can fire roasted tomatoes
  • 1 6 oz can tomato sauce
  • 4 cups vegetable stock
  • 2-4 cups water
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons olive oil


  • Directions
  • In a large stock pot over medium heat add oil and sauté the zucchini, onions, peppers and garlic until they just begin to soften, about 5-7 minutes.
  • Add the kidney beans, garlic, kale and spices - Italian seasoning, salt, pepper and red pepper flakes and continue sautéing for again for about 2 more minutes.
  • Next add the vegetable stock, tomatoes, tomato sauce and 2 cups of water. Bring to a boil, reduce to a simmer and loosely cover. Simmer on the stove for about an hour stirring occasionally. You may need to add more water to soup - just keep an eye on it. After an hour, check and adjust seasoning - you may need a bit more salt & pepper.
  • If you enjoy pasta in your Minestrone Soup cook it separately and add it to the soup before serving. If you cook them together, it will absorb all the sauce. Be creative and use your favorite vegetables, enjoy!


This meal can also be made in the slow cooker. Just add all of the ingredients, cover and simmer on low for four hours.


Calories: 97kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Sodium: 1041mg | Potassium: 581mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5500IU | Vitamin C: 97.5mg | Calcium: 100mg | Iron: 1.5mg