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!
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