Directions
-
In a large pot, melt the butter over medium heat. As it starts to caramelize, you’ll notice the tremendous aroma filled with richness.
-
Add in the chopped onion and cook until softened, which should take about 5 minutes. Stir occasionally to prevent sticking.
-
Pour in the chicken broth and bring the mixture to a gentle simmer. This will form the flavorful base of the soup.
-
Add the Veg-All, kidney beans, whole peeled tomatoes, frozen chopped spinach, tomato paste, black pepper, basil, and salt. Stir well to combine all the ingredients, allowing the enticing flavors to meld together.
-
Let the soup simmer for about 10 minutes. This step is critical, as it allows the vegetables to soften and the flavors to truly marry.
-
Add in the uncooked pasta and cook according to package instructions until al dente. This will lend a terrific texture while maintaining the pasta’s bite.
-
Finally, stir in the grated parmesan cheese, garbanzo beans, garlic powder, and dried parsley. Cook for an additional 5 minutes, allowing the cheese to melt into the soup, enriching it further.
Continue reading on the next page 👇👇