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Best Darn Minestrone Soup Around

Recipe By: Ron H. Letwinski   Photo By: Lindsey
Enough to feed a small army, this recipe is very similar to Lelli's Minestrone soup here in Detroit. Make sure you use a large stock pot, because this recipe is big, big, big!
 
  • Prep: 15 Minutes
  • |
  • Cook: 2 hours 10 Minutes
  • |
  • Total: 2 hours 25 Minutes
 
12
 
 
  • 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 paste
    •
  • 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 garbanzo beans, drained
    •
  • 4 cups heavy cream
    •
  • 1/2 cup grated Parmesan cheese for topping
    •
 
  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 paste; 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, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.
Nutrition Information
 
 
More Reviews (42)
Reviewed By: Karin
Terrific recipe! Based on what I had in the house I made the following changes. Instead of canned mixed vegetables I used golden beets, broccoli and baby carrots. I also used unsweetened coconut milk (the kind sold in 1/2 gallon containers meant for drinking) instead of the heavy cream which worked VERY well. For the pasta I used orzo. Thanks for posting this unique twist on a timeless classic!
Reviewed By: dominickrich
It was GREAT! My Notes: -I did 8 servings not 12. But it saves really well so you can do as much as you want. -I subbed the cans of mixed veggies for 1 cup of chopped carrots and a 1 cup of chopped celery. (with this soup you dont have to be exact with measurements) -I split the kidney beans... white and red. -I used fresh tomatoes... not canned (4 of them) -I used fresh garlic instead of powder. (same measurements) -I used Fresh Basil and Parsley not dried. (same measurements) -And instead of Fatty Heavy Cream I just added more Chicken broth. I was even better the next day!
Reviewed By: LizzyReed
Oh My Goodness! Ron this is sooo good. Honestly, I probably wouldn't have made this with the original high fat/cholesterol/calorie ingredients. So thank you to the tweekers too...I used 3 Tab. butter to saute onions and I used half and half instead of the cream...I'm a Detoiter and have heard about Lelli's but have never gone. I'm so glad I have this wonderful soup recipe. I'll make this a few times a year now. Thanks again!