Minestrone Soup

By rossboys

Ingredients

• 8 Tbsp butter
• 1-1/2 cups chopped onions
• 4 (14oz) cans chicken brot
• 4 (15oz) cans mixed vegetables, with liquid
• 2 (16oz) cans kidney beans, with liquid
• 2 (14.5oz) cans whole peeled tomatoes, with liquid
• 1 (16oz) pkg frozen chopped spinach
• 2 Tbsp tomato paste
• 4-1/4 tsp garlic powder
• 4 tsp dried parsley
• 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried basil
• 1 cup uncooked elbow macaroni
• 1/2 cup grated Parmesan cheese
• 1 cup canned garbanzo beans, drained
• 4 cups heavy cream
• 1/2 cup grated Parmesan cheese for topping

Details

Servings 12

Preparation

Step 1

In a large stock pot over med heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1-1/2 hrs.

Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.

Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently.

Pour into bowls and sprinkle with additional Parmesan.