Ingredients
12
12 servings
- •8 tablespoons butter
- •1 ½ 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 ¼ teaspoons garlic powder
- •4 teaspoons dried parsley
- •½ teaspoon salt
- •1 teaspoon ground black pepper
- •1 teaspoon dried basil
- •1 cup uncooked elbow macaroni
- •½ cup grated Parmesan cheese
- •1 cup canned garbanzo beans, drained
- •4 cups heavy cream
- •½ cup grated Parmesan cheese for topping
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 587
- Carbohydrate: 43g
- Fat: 41g
- Fiber: 14g
- Protein: 16g
- Sugar: 4g
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