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Rainy day minestrone soup

It's raining and cold and even though it's southern California, no one wants to go outside. It's the perfect weather for a nice hot soup. It takes and chill off and aroma "warms" up the whole house. This soup can be made with ingredients you have in your refrigerator and pantry and doesn't require leaving home. It's got a little zing but the jalapeno can be omitted if not dealing with fans of spicy foods. Throw everything in the pot, make a fire, cool up with a good book (or check your emails!) and enjoy.

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. Pass the cheese.

Comments

  • Jennifer Jevons 4 years ago

    Sounds really good. Definitely going to try out this recipe soon.

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