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Posted By elizabeth On May 24, 2009 @ 9:30 am In Weekly Recipes | No Comments
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.
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