Ingredients

• 0.5 cups butter
• 1.5 cups chopped onions
• 4 , 15 ounce
• 4 , 14 ounce
• 2 , 16 ounce
• 2 , 14.5 ounce
• 1 , 16 ounce
• 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
• 4.25 teaspoons garlic powder
• 4 teaspoons dried parsley
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 0.5 teaspoons salt

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Ladle into bowls and sprinkle with remaining Parmesan cheese.

Nutrition per serving