Wednesday, April 1, 2009

Creamy Minestrone Soup

Jana got this recipe from and tweaked it a bit.

1lb ground beef or Ground Sausage or both
8 tablespoons butter
1 1/2 cups chopped onions
4 (14 ounce) cans chicken broth
4 (15 ounce) cans mixed vegetables, with
liquid (Jana used fresh cut-up vegetables)
2 (16 ounce) cans kidney beans, with liquid
2 (14.5 ounce) cans whole peeled tomatoes,
with liquid
1 (16 ounce) package frozen chopped
2 tablespoons tomato paste
4 1/4 teaspoons garlic powder
4 teaspoons dried parsley
1 teaspoon salt (or more to taste)
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 ground beef/Sausage and cook until browned. 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. (Jana did not puree - she left the vegetables chunky and I agree - loved it with the chunky veggies)
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. (Jana likes to add Basil, if she has it on hand)


  1. We just ate this for the second time tonight and liked it even better than the first! Thanks Jana- everyone loved it

  2. When Mike saw we were having soup for dinner he wasn't very excited, but even he said this one was great and went back for seconds!

  3. We LOVED this. I served it to a girlfriend who stopped by around dinner time and she was so impressed I considered taking full cre3dit for making it! The husband has asked me to make this again, so I'm sure I'll make a triple batch of it soon, so I can stock the freezer with it.