Prep Time::10 mins
Cook Time:: 2 hrs 5 mins
Total Time:: 2 hrs 15 mins
Servings::12
Ingredients
Oops! Something went wrong. Our team is working on it.
1/2 cup butter
1 ½ 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 cup grated Parmesan cheese, divided
4 ¼ teaspoons garlic powder
4 teaspoons dried parsley
1 teaspoon ground black pepper
1 teaspoon dried basil
½ teaspoon salt
Directions
Melt butter in a large stock pot over medium heat. Add onions and sauté until soft. Add mixed vegetables, broth, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
Use a slotted spoon to transfer about 1/2 of the vegetables to a blender or food processor, reserving the liquid in the stockpot. Purée vegetables until smooth, then return to the pot.
Stir in heavy cream, macaroni, garbanzo beans, 1/2 of the Parmesan cheese, garlic powder, parsley, pepper, basil, and salt. Cook, stirring frequently, for 30 minutes.
Ladle into bowls and sprinkle with remaining Parmesan cheese.