Lelli's Minestrone Soup (dupe)
1 large onion, chopped
1 clove garlic, chopped
1/2 stick butter
2 cans {16oz each) Veg-All
2 cans (14oz each) Chicken Broth
20oz Northern White Kidney Beans
1 can (14oz) whole tomatoes, chopped
1/2 package frozen spinach (or fresh if you have it)
2 T. Tomato Paste
2 T. Garlic Powder
2 T. Chopped Parsley
1 t. salt
1/4 t. pepper
1/2 t. Basil
1/3 c. cooked small pasta
1/3 c. Heavy whipping cream
1/4 c. Parmesan Cheese
a small amount of chick peas (optional)
1. Saute onion and garlic in butter
2. In a large soup pot, put Veg-all, broth, beans, tomatoes, and all liquids from cans
3. Add spinach, tomato paste, spices, onion and garlic
4. Cook slowly for 1 1/2 hours
5. Take 1/2 of soup and blend in food processor. I use an immersion blender and its so much easier.
6. Pour it back into soup
7. Add pasta and heavy cream
8. Add parmesan cheese
9. Stir and Enjoy!