Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

Logo

Logo

Bean and Cabbage Soup



BEAN and CABBAGE SOUP  
Carrabba's Restaurant Recipe

Serves 6

1 1/2 cups dried cannellini beans, soaked overnight in water
2 pounds savoy cabbage
4 tablespoons extra virgin olive oil
1 yellow onions, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
3 cloves garlic, chopped
1/2 cup chopped tomatoes
8 cups chicken or vegetable broth
1 tablespoon fresh thyme leaves
salt and freshly ground black pepper

Drain the beans. Remove the leaves from the cabbage and chop. Discard the tough stalks. Heat the oil in a large pot and saute the onions, carrots and celery for about 5 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes and cabbage. Stir and cook about 10 minutes, just until the cabbage starts to wilt.

Add about 1/4 of the broth. Season with thyme and salt. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally. Add the remaining broth along with the beans. Cover and simmer for 1 1/2 hours, stirring occasionally. Re-season with salt and pepper.

Ladle in warmed bowls. Drizzle with extra virgin olive oil.

No comments:

Post a Comment