Can you tell I love soups? :) This minestrone soup has tons of veggies in it! You put in a lot, and then you let them cook and remove half of them with a slotted spoon, puree, and then add back into the soup. This is great because it makes the consistency more "chunky" like chili, and you can sneak in lots of veggies for the kids without them knowing it! (and me too, since I don't like a lot of veggies, sad, but true) I fed it to my 4 year old tonight and told him it was vegetable Macaroni and Cheese and he gobbled it up and even said, "This is good Mom!"
4 Tbs. butter
3/4 c. chopped onion
32 oz. chicken broth (about 3 1/2 c.)
30 oz. frozen or canned mixed veggies
1 can kidney beans, drained
1 14.5oz. can stewed tomatoes, with liquid
2 Tbs. tomato paste
2 tsp garlic powder
2 Tbs. chopped fresh parsley (or 2 tsp dried) + 2 Tbs. for garnish
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 Tbs. chopped fresh basil (or 1 tsp dried)
1 c. uncooked small shell pasta
1/4 c. grated Parmesan cheese
Place butter in large stock pot over medium heat, let melt, and then add onion. Saute for approximately 5 minutes, until onion is soft, stirring occasionally.
Add next five ingredients. Let come to a boil, and then turn heat down and cover and simmer for 30 minutes, stirring occasionally. Remove half (or more) of veggies with slotted spoon to a blender, puree, and then return to stock pot.
Add garlic powder, parsley, salt, pepper, and basil, let come to boil and then turn heat down again and simmer for 15 minutes. Add pasta and let cook 8-10 minutes or until pasta is done. Garnish with fresh parsley and parmesan cheese.