This is the best minestrone soup I ever made!! I’m not bragging, I’m just telling you so you can enjoy it too. And not only is it the best, it’s really easy. You just throw everything into the pot. You can throw in other things you may have in your kitchen like zucchini, celery, spinach, cabbage…it’s a great way to use up leftover vegetables. And it goes perfectly with the semolina bread. We love this to break the fast.
You don’t have to follow my directions exactly but this is what I threw in:
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.