INGREDIENTS

  • 1 medium onion
  • 1/4 small cauliflower 
  • 1/4 cabbage
  • 2 cups pumpkin or squash
  • 3 or more carrots
  • 3 large potatoes
  • 4 stalks celery
  • 1/2 cup fresh or frozen peas
  • 2 chicken cubes
  • 1 tablespoon olive oil
  • salt & pepper
  • 1/2″  diameter group of vermicelli or 1 cup of some other pasta
  • 1 tablespoon tomato paste
  •  Freshly grated Parmesan cheese 

PREPARATION:

  1. Boil water ahead of time to speed things up
  2. Chop all the vegetables roughly and not too small. 
  3. Put chopped vegetables in a large pot (not the peas)
  4. Pour on boiling water to completely cover the vegetables
  5. Add chicken cubes & olive oil
  6. Add salt & pepper
  7. Add the tomato paste
  8. Cover and cook on high heat for for 45 minutes – stir every 10 minutes
  9. When vegetables are soft (not mushy), add pasta and peas
  10. Cook another 10-15 minutes until the pasta is done
  11. Add freshly grated Parmesan when serving.