Minestrone Soup

print recipe print recipe | FavoriteLoadingAdd to my recipe box


I onion, diced
4 carrots, chopped
4 stalks celery, chopped
½ head cabbage, chopped
1 can chickpeas, drained
2 large (29 ounce) cans whole tomatoes in their juice
2 (32 ounce) boxes pareve chicken soup
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
10 ounces spaghetti, broken in half
grated parmesan cheese


To a large stock pot, add the first 10 ingredients (through the pepper). Bring to a boil and reduce heat. Simmer for about 1 hour until vegetables are soft. Add spaghetti, bring to a boil and cook until ready. Ladle into large bowls and top with grated cheese.

Most wilting vegetables in your fridge can be thrown into this soup.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>