Big Minestrone Soup

Total Time

2 Hours 25 Minutes

Servings

12

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 puree
• 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 chickpeas, drained
• 4 cups double cream
• 1/2 cup grated Parmesan cheese for topping

Instructions

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 puree; 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, chickpeas, and double cream; cook for 1/2 hour, stirring frequently.
4. Pour into bowls and sprinkle with additional Parmesan cheese.