Minestrone Soup

Ingredients

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