• 1 large chopped onion

• 1 clove garlic chopped

• ½ stick butter

• 2 cans (each 16 oz) “Veg-All” with liquid

• 2 cans (each 14 oz) chicken broth

• 20 oz. northern white kidney beans with liquid

• 1 14 oz can chopped tomatoes

• 2 T tomato paste

• 2 T garlic powder

• 2 T. chopped parsley

• 1 t. salt

• ¼ t. pepper

• ½  t basil

• 1/2 package frozen spinach chopped

• ½ cup parmesan cheese

• 1/3  cup macaroni

• 1/3 cup heavy whipping cream

• Optional:  small amount of chick peas

Sauté onion and garlic in butter.  Add all ingredients except macaroni, cream
and parmesan.  Cook for 1 and 1/2 hours.  Take out ½ of solids and process.  Return to pot and add macaroni and parmesan.  Add ½ and ½ to taste (probably
about ½ cup)