In a large stockpot, melt butter over medium heat and stir in onions. Cook until soft.8 tablespoons butter,1½ cups chopped onion

Add chicken broth, mixed vegetables, kidney beans, peeled tomatoes, chopped spinach, and tomato paste. Let simmer for approximately 1.5 hours, stirring occasionally.32 ounces chicken broth/stock,30 ounce (2 15-ounce cans) Veg-All or mixed vegetables,32 ounce (2 16-ounce cans) kidney beans,29 ounce (2 14.5-ounce cans) whole peeled tomatoes,16 ounce package frozen chopped spinach,2 tablespoons tomato paste

Using a slotted spoon, remove about half of the vegetables and blend until smooth. (Use a blender or food processor). Return the blended vegetables to the pot.

In a small bowl, combine the garlic powder, parsley, salt, pepper, and basil. Stir the spices into the soup. Add the garbanzo bean and ½ cup of the parmesan cheese. Cook for 30 minutes and stir frequently.4¼ tablespoons garlic powder,4 teaspoons dried parsley,½ teaspoon salt,1 teaspoon ground black pepper,1 teaspoon dried basil,1 cup canned garbanzo beans,¾ cup grated parmesan cheese

Before serving, cook the elbow macaroni noodles separately.1 cup elbow macaroni pasta

Pour the soup into the bowls, add in the noodles, and top with additional parmesan cheese.