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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.