Description
This is a recipe for a Minestrone Soup that is very similar to Lelli’s Minestrone soup here in Detroit. Make sure you use a large stock pot, because this recipe is big. SIMPLY AMAZING!
Ingredients
- 8 tablespoons butter
- 1 ½ cups chopped onions
- 4 (14 ounce) cans chicken broth
- 4 (15 ounce) cans mixed vegetables, with liquid
- 2 (16 ounce) cans kidney beans, with liquid
- 2 (14.5 ounce) cans whole peeled tomatoes, with liquid
- 1 (16 ounce) package frozen chopped spinach
- 2 tablespoons tomato paste
- 4 ¼ teaspoons garlic powder
- 4 teaspoons dried parsley
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 cup uncooked elbow macaroni
- ½ cup grated Parmesan cheese
- 1 cup canned garbanzo beans, drained
- 4 cups heavy cream
- ½ cup grated Parmesan cheese for topping
Instructions
- In a large stock pot over medium 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 hours.
- 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 cheese.
Prep Time: 15 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 25 mins
Servings: 12