Minestrone Soup

Many years ago a colleague of mine gave me this minestrone soup recipe. It is supposed to be similar to what is served at Lelli's restaurant, a famous place in the Detroit area. I have altered this recipe from the original version and think it is very close to the real thing. Mark and I have been going to Lelli's since we started dating in 1976. We loved the midtown restaurant, but unfortunately it burned down. The restaurant is now located in the suburbs.

3/4 cup chopped onion

3 garlic cloves, chopped

2 can Veg-all with juice

1 can white beans, rinsed

1 can peeled tomatoes, with juice

1 tablespoon tomato paste

3 cups of chicken or vegetable broth

1 tablespoon dried parsley

1 teaspoon dried basil

1/c uncooked pasta, slightly pounded (see photo)

1/2 cup chick peas

1/4 cup parmesan cheese

1 pint cream, half and half, or milk

Coat the bottom of a 5 gallon pot with cooking spray. Add the onions and garlic and sauté

until translucent. Add all the other ingredients up to the basil. Cook on low for 1 1/2 hours. Place half of the soup in a blender or food processor and puree it. Place a clean dish towel over the top of the blender to sure that hot liquid doesn’t shoot out and burn you. Return the puree to the pot. Add the pasta ( I used mini penne but elbow macaroni works too), chick peas, parmesan and cream/milk to the pot and cook for another 1/2 hour.

Note: Using cream rather than half and half or milk will make the soup thicker.

#vegetables #Italiansoup #soup #tomatoes #minestrone