Ingredients
- 2 tsp olive oil
- 1 ⁄2 cup chopped onion
- 1 ⁄2 tsp dried oregano
- 2 cloves garlic minced
- 1 butternut squash cubed 1 1⁄4 cups or potatoes or yams
- 3 ⁄4 cup diced zucchini
- 1 ⁄2 cup chopped carrot
- 2 1 ⁄2 cups chopped cabbage
- 1 ⁄2 cup chopped celery
- 1 cup water
- 14 oz chicken broth canned or homemade
- 5 Tbsp tomato paste
- 1 cup uncooked pasta
- 1 ⁄2 tsp freshly ground pepper
- 2 Tbsp grated Parmesan cheese
Instructions
- Heat oil in large pot oven over medium high heat.
- Add onion, and garlic to pan. Sauté 5 minutes or until onion is tender.
- Add squash and next 3 ingredients , sauté an additional 5 minutes.
- Stir in 1 cup water, broth, oregano and tomato paste, and cabbage; bring to a boil.
- Reduce heat, and simmer 15 minutes or until vegetables are crisp-tender.
- Stir in pasta; cook 8 minutes, stirring occasionally.
- Stir in pepper.
- Cook until desired doneness.
- Serve with Parmesan cheese on top.
