Minestrone Soup


1 small butternut squash, peeled and chopped

2 fennel bulbs, halved and sliced

½ pound green beans

1 (15 ounce) can chick peas, drained

1 (8 ounce) can corn, drained

4 carrots, chopped

2 (29 ounce) cans diced tomatoes

1 jalapeno, sliced

4 cups water

3 (32 ounce) boxes tomato soup

½ teaspoon pepper

1 (16 ounce) package spaghetti, broken in half

Grated parmesan cheese, if desired


Throw (or gently pour) everything into a large soup pot, except the pasta and the cheese.

Bring to a boil, reduce heat and simmer until vegetables are soft – from ½ to 1 hour. Add pasta and cook until al dente – about 8 to 10 minutes. This is the perfect warmer-upper on a cold winter day. Pass the cheese!

Go to Gourmet Kosher Cooking for more great recipes and family entertaining ideas.


Jay JohnsonComment