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
- butter: 8 Tbsp
- ½ cups chopped onions: 1 piece
- chicken broth: 4 cans (14 ounce cans)
- mixed vegetables, with liquid: 4 cans (15 ounce cans)
- kidney beans, with liquid: 2 cans (16 ounce cans)
- whole peeled tomatoes, with liquid: 2 cans (14.5 ounce cans)
- frozen chopped spinach: 1 pack (16 ounce pack)
- tomato paste: 2 Tbsp
- ¼ teaspoons garlic powder: 4 piece
- parsley: 4 tsp (dried)
- salt: 0.5 tsp
- ground black pepper: 1 tsp
- basil: 1 tsp (dried)
- uncooked elbow macaroni: 1 cup
- Parmesan cheese: 0.5 cup (grated)
- canned garbanzo beans: 1 cup (drained)
- heavy cream: 4 cups
- Parmesan cheese: 0.5 cup (for topping, grated)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
