Creamy Minestrone Supreme
A rich and creamy minestrone soup that's reminiscent of the famous Lelli's minestrone from Detroit. This recipe yields enough to feed a crowd and is a delightful blend of flavors.
135 min
easy
12
587kcal
calories
43g
carbohydrates
41g
fat
14g
fiber
16g
protein
1592mg
sodium
4g
sugar
Ingredients
8 tbsp butter
1.5 cups chopped onions
4 cans (15 oz) mixed vegetables, with liquid
4 cans (14 oz) chicken broth
2 cans (16 oz) kidney beans, with liquid
2 cans (14.5 oz) whole peeled tomatoes, with liquid
1 package (16 oz) frozen chopped spinach
2 tbsp tomato paste
4 cups heavy cream
1 cup uncooked elbow macaroni
1 cup canned garbanzo beans, drained
1/2 cup grated Parmesan cheese
4 1/4 tsp garlic powder
4 tsp dried parsley
1 tsp ground black pepper
1 tsp dried basil
1/2 tsp salt
Directions
Step 1
In a large stock pot over medium heat, melt the butter. Sauté the onions until soft. Add mixed vegetables, broth, kidney beans, tomatoes, spinach, and tomato paste. Simmer gently for 1 hour and 30 minutes.
Step 2
Using a slotted spoon, transfer half of the vegetables to a blender or food processor, keeping the liquid in the stockpot. Purée the vegetables until smooth, then return to the pot.
Step 3
Stir in heavy cream, macaroni, garbanzo beans, half of the Parmesan cheese, garlic powder, parsley, pepper, basil, and salt. Cook and stir frequently for 30 minutes.
Step 4
Serve in bowls and sprinkle with the remaining Parmesan cheese.