Best Darn Minestrone Soup Around |
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Prep Time: 15 Minutes Cook Time: 130 Minutes |
Ready In: 145 Minutes Servings: 12 |
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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 1/2 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 1/4 teaspoons garlic powder |
4 teaspoons dried parsley |
1/2 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon 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 |
Directions:
1. 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.
2. 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.
3. 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.
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