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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Minestrone Soup (Lelli's) Recipe

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This recipe for Minestrone Soup (Lelli's) is from The Adams/Bennett Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lg. onion, chopped
1 clove garlic, chopped
1/2 stick butter
2 cans (16 oz.) Veg-all
2 cans (14 oz.) chicken broth
20 oz. northern white kidney beans
1 can (14 oz.) whole tomatoes, chopped
1/2 pkg. frozen spinach (squeezed dry)
2 Tbsp. tomato paste
2 Tbsp. garlic powder
2 Tbsp. chopped parsley
1 tea. salt
1/4 tea. pepper
1/2 tea. basil
1/3 cup cooked small pasta shells
1/3 cup heavy whipping cream
1/4 cup Parmesan cheese
Directions:
Directions:
Saute onion and garlic in butter. Add the next 11 ingredients and cook for 1-1/2 hours.

Take half of the soup and blend in the food processor. (I use my immersion blender). Pour back into soup pot.

Add Shells and heavy cream

Sprinkle with Parmesan cheese.

 

 

 

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