There’s a reason I call this my less-than-perfect life of bliss.

I’m no Martha Stewart. I get an idea, give it a try, make some mistakes sometimes, and then try again the next time.

Kinda like when I attempted to make my own version of Carrabba’s Minstrone soup that I love so much and sorta mis-judged the amount I was making. It has so many fresh vegetables that you’ll need your largest pot…or you’ll end up having to make it in 2 separate pots like I did. (Oops!)

So, even though Food Network won’t be calling me anytime soon and my cooking skills are less-than-perfect, this soup is bliss. Hope you enjoy!

{Almost} Carrabba’s Minestrone Soup

(loosely adapted from this recipe)

4 Tbsp butter

1 Tbsp olive oil

1 medium onion, finely chopped

1/2 lb carrots, diced

2 cloves garlic, minced

1/4 lb fresh green beans, cut to 1 inch pieces

1 lb savoy cabbage, cored and chopped

2 small zucchini, diced

1 tsp dried parsley

1 tsp dried basil

1 bay leaf

(2) 48 oz containers chicken stock

(1) 15 oz can diced tomatoes

2 medium potatoes, peeled and diced

(1) 15 oz can cannellini beans

(1) 15 oz can kidney beans

(1) 15 oz can garbanzo beans

salt and pepper to taste

Melt butter and olive oil in a large stock pot, then sauté onion, carrots, and garlic. Add green beans, cabbage, zucchini, parsley, and basil, and sweat the vegetables, stirring frequently, until soft. Add chicken stock, tomatoes with juice, potatoes, and bay leaf, and bring to a boil. Allow to simmer for 20 minutes, then add the 3 cans of beans, with juices and continue simmering until heated through. Serve topped with grated parmesan cheese.

Because this makes such a large pot, make it for a crowd or serve it for dinner and freeze the rest for a second meal. Enjoy!