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The Best Minestrone Soup

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PREP TIME
10 min
COOKING TIME
125 min
TOTAL TIME
135 min
SERVINGS
12 servings
Lunch Italian U.S.
The Best Minestrone Soup
Ingredients
  • 8 tablespoons butter
  • 1 1/2 cups chopped onions
  • 4 (15 ounce) cans mixed vegetables, with liquid
  • 4 (14 ounce) cans chicken broth
  • 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 cups heavy cream
  • 1 cup uncooked elbow macaroni
  • 1 cup canned garbanzo beans, drained
  • 1/2 cup grated Parmesan cheese
  • 4 1/4 teaspoons garlic powder
  • 4 teaspoons dried parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
Instructions
1
Heat butter in a large cooking vessel over medium heat. Introduce sliced onions into the pot and cook until they become tender. Add a medley of mixed vegetables, broth, kidney beans, canned tomatoes, spinach, and tomato paste; let it simmer softly for 1.5 hours.
2
Utilize a strainer to transfer roughly half of the vegetables into a blender or food processor, reserving the liquid within the pot. Puree the vegetables until they are smooth, then return them to the pot.
3
Combine heavy cream, macaroni, garbanzo beans, half of the Parmesan cheese, garlic powder, parsley, pepper, basil, and salt. Cook, stirring constantly, for 30 minutes.
4
Spoon the mixture into bowls and sprinkle with the remaining Parmesan cheese.