Calling on Mom

I asked my Mom about her Minestrone recipe. One of my favorites and a frequent dinner at our house as a kid. Here's her response:

When I first started making that we lived on Palm St. in San Luis Obispo and there were a bunch of boys who lived next door (Dad and they built a massive deck between our two houses) and they did a LOT of barbqueing whole cut up chicken. So I started having them give me the chicken backs, and I made stock---yes I did.

The chicken backs make awesome stock. (I made it the day before and refrigerated it to peel off the fat.) Then i would saute onions and carrots. You have the rest of the typical ingredients right....I consider a clove of chopped garlic to be absolutely necessary, and zucchini is a must, and finally the SECRET de riguer ingredient is at the last ten minutes, add a cup or two of sliced cabbage. The only herb I use is dried basil. I add all the tomatoe liquid when I add the large can of tomatoes. Use the good ones (sliced style.)

Ideally I would use at least two chicken backs for my soup pot size. Four would be better. I don't put anything else in there, but you could.

Don't forget parmesean on top (silly me of course you won't)
Love,
Mom