ihcpl #51: HOLIDAYS AND COOKING AND RECIPES: OH MY!

I found a recipe on the "Gourmet" website. It was for Quick Minestrone Soup. The original recipe is 1/4 cup olive oil; 1 small onion, coarsely chopped; 4 garlic cloves, crushed in a garlic press; 4 oz pound prewashed and kale (6 cups); 1 (1-lb) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli; 1 (14 1/2 oz) can "petite" diced tomatoes in juice; 1 cup ditalini pasta or small elbow macaroni; 5 1/4 cups reduced-sodium chicken broth (42 fl oz); 2 cups water; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1 (19-oz can cannellini beans, rinsed and drained; accompaniment: grated parmesan cheese. The original recipe serves 4. I converted the recipe to serve 8 people. The new recipe would call for 1/2 cup olive oil; 2 small onions; 8 garlic cloves; 12 cups of kale; 2 bags of frozen mixed vegetables of my choice; 2 cans of petite diced tomatoes in juice; 2 cups ditalini pasta or elbow macaroni; 10 1/2 cups of reduced-sodium chicken broth (84 fl oz); 4 cups water; 3 teaspoons salt; 1 teaspoon of black pepper and 2 cans cannellini beans. You would increase the accompaniment of grated parmesan cheese. It sounds like a great recipe!