Super Bowl Minestrone Soup

¼ cup oil
1 tablespoon garlic, chopped into ¼-inch pieces
1 large yellow onion, chopped into ½-inch pieces
2 large carrots, chopped into ½-inch pieces
¼ bunch celery, chopped into ½-inch pieces
1 leek, chopped into ½-inch pieces
¼ head green cabbage, chopped into ½-inch pieces
1 tablespoon kosher salt
½ teaspoon white pepper
½ teaspoon red chili pepper flakes
½ teaspoon paprika
½ tablespoon dried oregano
1½ teaspoon dried basil
1 can diced tomatoes
1 tablespoon beef base
1½ quarts chicken broth
½ pound red potatoes, chopped into ½-inch pieces
¼ pound pasta shells, uncooked
1 can cannellini beans
1 small zucchini, chopped into ½-inch pieces
¼ bunch fresh spinach, chopped

In large pot, over medium-heat, add oil. When the oil is hot, add the garlic. Once the garlic starts to brown slightly, add the diced onions, carrots, celery, leeks, and cabbage; cook for about 5 minutes or until vegetables are translucent. Add the salt, white pepper, pepper flakes, paprika, oregano, and basil during this first sauté process. Add tomatoes, beef base, and chicken broth to the pot; bring entire mixture to a simmer. Add the potatoes, let the soup continue to boil for 5 minutes, then add pasta. When potatoes and pasta are cooked add the beans, zucchini and spinach to the pot. Simmer for 5 more minutes and serve.
Yields: 8 to 10 servings

Recipe provided by Shelly Ruybalid