This is a recipe for a Minestrone Soup that is very similar to Lelli's Minestrone soup here in Detroit. Make sure you use a large stock pot, because this recipe is big. SIMPLY AMAZING!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

587.2 calories; 15.5 g protein; 43.4 g carbohydrates; 138.2 mg cholesterol; 1591.5 mg sodium. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2006
This is a fabulous fabulous recipe!!! Ron's not kidding when he says to use a big pot and that it will feed an army--you need a BIG stockpot. It says 12 servings--but my ladle holds about a cup and my bowls hold two ladles-ful. I think we can get about 18 bowls out of this recipe estimating. I make it for dinner then we have lunches out of it for several days plus dinner the second night and we have a family of 5 (and four of us are male). One important adjustment I made--I use half and half instead of the cream. It's perfect like that IMHO--I've made it twice and have never used the cream. Even with the decreased fat it's very rich and can cause some digestive issues if you know what I mean so I know I could never use the cream in it (plus you'll save about 2 with the price difference between a quart of cream and a quart of half and half!). I also don't use 8 tablespoons of butter to saute the onions--3 is sufficient and takes a big bite out of the calorie and fat content. You won't miss it. Thank you Ron!!!! Read More
(89)

Most helpful critical review

Rating: 3 stars
01/06/2007
Recipe was too much! IN EVERY WAY! Must also be "a Michigan thing". This recipe makes enough for an army and has enough calories for one too! It's a great compliment to a sedentary lifestyle...get healthy Michigan...check out Jamie's Minestrone-healthy and tasty!!! Read More
(24)
87 Ratings
  • 5 star values: 68
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/27/2006
This is a fabulous fabulous recipe!!! Ron's not kidding when he says to use a big pot and that it will feed an army--you need a BIG stockpot. It says 12 servings--but my ladle holds about a cup and my bowls hold two ladles-ful. I think we can get about 18 bowls out of this recipe estimating. I make it for dinner then we have lunches out of it for several days plus dinner the second night and we have a family of 5 (and four of us are male). One important adjustment I made--I use half and half instead of the cream. It's perfect like that IMHO--I've made it twice and have never used the cream. Even with the decreased fat it's very rich and can cause some digestive issues if you know what I mean so I know I could never use the cream in it (plus you'll save about 2 with the price difference between a quart of cream and a quart of half and half!). I also don't use 8 tablespoons of butter to saute the onions--3 is sufficient and takes a big bite out of the calorie and fat content. You won't miss it. Thank you Ron!!!! Read More
(89)
Rating: 4 stars
10/03/2007
I LOVED this soup!! I only had beef stock on hand and used that instead, and halved the recipe, and it still filled up my large dutch oven pot!! I tried this before adding the cream,(half and half), and it was very tasty without it, as well! The flavours are NOT oustanding until the next day. Hubby said the first day it tasted like just cream, but the second day, WOW!! Added fresh basil at the end for a lovely flavor, and also a titch of sugar(oops). I just prefer my tomato base recipes to have a touch of sweetness. I also think when you use that much cream in this soup, the tomato paste needs to be bumped up a bit, as I found myself adding about 1/4 cup. So in light of my few minor changes, I can only give this 4 stars, as I tweaked a bit for my own personal preference. I HATE it when people change the whole thing and then still only give a 2 or 3 star rating, or tweak it so it is nowhere NEAR the original and then give it 5!!! As this recipe stands, it is truly a 4 star!! Thank you for a lovely soup!! Read More
(58)
Rating: 5 stars
11/10/2006
I am a Detroiter and LOVE Lelli's minestrone soup!!! We go to Lelli's in Auburn Hills every year for mother's day and for other special occassions. We used to go to the one in Detroit but that one burned down (or something arsen related) many years ago. I have to agree that your soup is very very similar to Lelli's. I did not make it with the elbow pasta and so I only put in 1 cup of heavy cream!!! I do have to admit that I threw out the first batch I made because the Fat Free Half & Half I tried to substitute for the heavy cream was just horrible!!! The second batch I made with the heavy cream was perfect!!! Thanks for giving me a new recipe I will make over and over again! Hubby loved it too he said he was looking forward all morning to coming home for lunch and eating more of this delicious soup! Read More
(45)
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Rating: 3 stars
01/06/2007
Recipe was too much! IN EVERY WAY! Must also be "a Michigan thing". This recipe makes enough for an army and has enough calories for one too! It's a great compliment to a sedentary lifestyle...get healthy Michigan...check out Jamie's Minestrone-healthy and tasty!!! Read More
(24)
Rating: 5 stars
05/15/2006
Wonderful recipe! I was looking for a recipe to mimic Columbo Italia in Mt. Clemens and this one does it - must be a MI thing:) Great flavor and very easy to make. The recipe was asked for after the first bite. Definately will go as one of my family "staples". Read More
(22)
Rating: 5 stars
03/31/2006
This is a very good minestrone soup. It is a little unusual to add cream (I think) but it was very very good. I made it up to the puree step the night before. It was very tasty after the puree and I had not added any seasonings yet! It does make a lot so I froze some. Read More
(22)
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Rating: 4 stars
09/02/2006
i used this recipe as i needed alot of soup and something abit different for my sons granparents day lunch and this recipe fit all my needs and was loved by all and there was plenty for seconds and even thirds... Read More
(19)
Rating: 4 stars
01/14/2008
I always try new recipes on groups of friends! They loved it!!! I didn't blend the veggies cause we like'em chunky!! It was a real Hit!! The flavor throughout and the heartyness was great. Read More
(16)
Rating: 5 stars
10/11/2008
THIS IS THE RECIPE THAT MADE ME JOIN THIS SITE......MY MOTHER IN LAW MADE IT FOR 50 FRIENDS & FAMILY MEMBERS AND WE ALL LOVED IT! JOI Read More
(15)