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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.23 Kcal (1345 kJ) | ||
| Calories from fat | 224.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.9g | 38% | |
|---|---|---|---|
| Cholesterol | 79.68mg | 27% | |
| Sodium | 309.15mg | 13% | |
| Potassium | 245.97mg | 5% | |
| Total Carbs | 18.79g | 6% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 7.42g | 15% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 6% | |
| Calcium | 129.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 228.51 Kcal (957 kJ) | ||
| Calories from fat | 159.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.71g | 38% | |
|---|---|---|---|
| Cholesterol | 56.68mg | 27% | |
| Sodium | 219.92mg | 13% | |
| Potassium | 174.98mg | 5% | |
| Total Carbs | 13.37g | 6% | |
| Sugars | 1.2g | 7% | |
| Dietary Fiber | 1.05g | 6% | |
| Protein | 5.28g | 15% | |
| Vitamin C | 3.6mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 6% | |
| Calcium | 92.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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