Best Darn Minestrone Soup Around
This creamy minestrone soup is simply amazing! It's very similar to the one served at Lelli's restaurant in Detroit. Be sure to use a large stockpot because this recipe makes a lot. 
butter
1/2
cup 
chopped onions
1 ½
cups
mixed vegetables, with liquid
4
(15 ounce) cans
chicken broth
4
(14 ounce) cans
kidney beans, with liquid
2
(16 ounce) cans
whole peeled tomatoes, with liquid
2
(14.5 ounce) cans
frozen chopped spinach
1
(16 ounce) package
tomato paste
2
tablespoons
heavy cream
4
cups
uncooked elbow macaroni
1
cup
canned garbanzo beans, drained
1
cup
grated Parmesan cheese, divided
1
cup
garlic powder
4 ¼
teaspoons
dried parsley
4
teaspoons
ground black pepper
1
teaspoon
dried basil
1
teaspoon
salt
½
teaspoon
 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.
