Ingredients:

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. spinach

2 tablespoons tomato paste

2 tablespoons garlic powder

2 tablespoons chopped parsley

1 tablespoon salt

1/4 tablespoon pepper

1/2 tablespoon basil

1/3 c. cooked small macaroni

1/3 c. heavy whipping cream

1/4 c. Parmesan cheese

a small amount of chick peas

Directions:

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.

Bon Appetit!