Auntie Rita's Minestrone Soup

While our dear friends the Baileys were in the states over Christmas, their friend "Auntie" Rita gave them this fantastic recipe. Just looking at the page, spattered in olive oil with penciled-in additions, you can tell that this in one of those well-loved and made-often recipes that has gradually improved over the years.

It has gotten COLD here in Santiago (the talk is that it might snow!), so today this soup really warmed us up. It was relatively simple to make and even better, it made a ton. Since I do most of the cooking, I love leftovers!

One thing to look out for when purchasing your ingredients is to make sure that your chicken broth or bouillon cubes don't have any hydrogenated or partially hydrogenated oils or MSG (monosodiun glutamate). You want to avoid the hydrogenated oils to protect your heart and the MSG to avoid migraines, headaches,and even asthma-like symptoms.

¼ cup olive oil
1 medium onion, chopped
8 cloves garlic, minced
8 cups (2L) chicken broth
2 (14.5 oz) cans diced tomatoes
5 medium carrots, peeled and sliced
2 cups chopped celery
3 medium zucchini, halved lengthwise and quartered
¾ cup small shell pasta
2 cups chopped cabbage (collards or grelos work well too)
2 (15 oz.) cans red kidney beans, drained and rinsed
¼ cup chopped fresh parsley

In a large stockpot, heat olive oil. Sauté onion and celery about 3 minutes on med high heat. Add minced garlic and sauté another minute, careful not to burn the garlic. Add broth, diced tomatoes, carrots, parsley, and cabbage.

Add
1 tbsp. dried basil
1 tbsp. italian seasoning
1 tbsp. oregano
½ tsp. salt and ground pepper to taste.

Bring to a boil. Reduce heat and simmer for about 30 minutes. Add zucchini and beans, bring to a boil again. Then add the pasta, boil for one minute and then shut off heat and let sit for approx. 15 minutes. Garnish with fresh grated parmesan cheese and serve with a nice crusty whole-grain bread.