Best Darn Minestrone Soup Around

• 1 cup butter
• 3 cups chopped onions
• 8 (14 ounce) cans chicken broth
• 8 (15 ounce) cans mixed vegetables, with liquid
• 4 (16 ounce) cans kidney beans, with liquid
• 4 (14.5 ounce) cans whole peeled tomatoes, with liquid
• 2 (16 ounce) packages frozen chopped spinach
• 1/4 cup tomato paste
• 2 tablespoons and 2-1/2 teaspoons garlic powder
• 2 tablespoons and 2 teaspoons dried parsley
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried basil
• 2 cups uncooked elbow macaroni
• 1 cup grated Parmesan cheese
• 2 cups canned garbanzo beans, drained
• 8 cups heavy cream
• 1 cup grated Parmesan cheese for topping

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DIRECTIONS

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.