That’s what you will be saying after you make this and eat it. We who are from the Detroit area know and love Lelli’s. They have this minestrone soup that is beyond words. It’s a creamy minestrone soup and not traditional, but man is it GOOD! If you are looking for a recipe beyond any other recipe, this is the one.
I used to follow a recipe for this soup, but who knows where the original went or what I did with it, but I have since made changes to the original. So while I didn’t really come up with this recipe, I did make some changes to it. I don’t really know who did come up with this clone, but kudos to them. If you want to see some idea of what the original recipe was, just Google Lelli’s Minestrone Soup and you will get several hits.
8-10 cups chicken stock
2 packages dry Knorrs vegetable soup mix
4, 15 oz cans Veg-All, liquid included (if you want to use fresh veggies, by all means, this is where the extra chicken stock would come in, I used 8 cups of stock, you will probably want to use 10 if fresh veggies/potatoes are being used)
2, 15 oz cans (or whatever size they are, they maybe 14 oz cans) of white beans aka northern beans, drained
1, 28 oz can of san marzano crushed tomatoes
1, 10 oz package of frozen chopped spinach
1, 6 oz can of tomato paste
2-3 TBSPN of granulated garlic ( or a tad more if you are like me and LOVE garlic)
1-2 TBSPN fresh chopped parsley
1 TSPN basil
Salt and pepper to taste
1 to 1 and a half cups cooked macaroni (or pasta of your choice)
2 oz asiago, grated
2 oz romano, grated
4 oz of parmesan, grated (plus a little extra for serving)
1, 15 oz can of garbanzo beans, drained
1 pint of heavy whipping cream
In a large soup pot, bring first 10 ingredients to a boil, turn down heat to low and continue to cook, covered, for 2 hours (or more if you want to start it in the morning and let it cook until dinner, just be sure to periodically stir)
Take about half the soup out of the pot and blend the other half with an immersion blender until pureed. If you don’t have an immersion blender, use your regular blender to do this, but do it in small batches as to not cause a soup explosion. Once the soup is pureed, pour the other soup back into the pot and add in the cream, the garbanzo beans, the cheese, and the salt and pepper to taste. Continue to cook on low for about another hour or so. Add in the cooked pasta right before serving. Sprinkle some grated parm on top of the soup as you are dishing it up. Yum.