sketch of Bob above the Minestrone Soup Like Lelli's recipe.


1 large onion, chopped
1 clove garlic, chopped
1/2 stick butter
2 cans (16 oz. ea.) Veg-All
2 cans (14 oz. ea.) chicken broth
20 oz. northern white kidney beans
1 can (14 oz.) whole tomatoes, chopped
1/2 pkg. frozen spinach (or fresh)
2 T. tomato paste
2 T. garlic powder
2 T. chopped parsley
1 t. salt
1/4 t. pepper
1/2 t. basil
1/3 c. cooked small macaroni
1/3 c. heavy whipping cream
1/4 c. Parmesan cheese
a small amount of chick peas (optional)

1. Saute onion and garlic in butter
2. In a large soup pot, put Veg-All, chicken broth, northern beans, whole tomatoes and all liquids from cans.
3. Add spinach, tomato paste, garlic powder, parsley, salt, pepper, basil, sauteed onion and garlic.
4. Cook slowly for 1 1/2 hours.
5. Take 1/2 of the soup and blend in food processor.
6. Pour it back in the soup pot.
7. Add macaroni and heavy cream.
8. Sprinkle with Parmesan cheese.
9. Stir.
10. Cook slowly 1/2 hour.

Note: recipe is from "Best Of The Best From Michigan", published by Quail Ridge Press. $16.95 + $3.00 postage. Call 1-800-343-1583 or fax an order to 1-800-864-1082 or visit them at

Minestrone Soup Like Lelli's recipe is published in our January, 2001 Menu Minder.