(Zucchini and Pasta Soup)
It is with this soup that we traditionally break the fast of Purim, but you can make it year around either in its meat version, or vegetarian version.
1 onion, minced
1 28 oz whole tomatoes can
1 beef bone with meat
1 15 oz chick peas can, drained
Salt and pepper
8 cups water
6 oz. thin spaghetti, cut in three pieces
Fresh mint, washed and chopped
2 small zucchinis, diced
3 Tbsp oil
In a big pot, sauté onion in oil for 1-2 minutes. Add meat, and sauté until golden brown. Cut tomatoes into big dices. Add to pot, along with juice from can, and continue to sauté for 2 more minutes. Add water and chick peas. Bring pot to a boil, and cook covered on medium heat for 10 minutes. Add zucchinis, salt and pepper. Cook uncovered for 10 more minutes on medium heat. Add chopped mint and spaghetti , and cook uncovered for 5 minutes. After 5 minutes, cover pot and remove from heat. Let rest at least 5 minutes before serving.
The soup can be prepared without meat, for a vegetarian version.Just add one onion to recipe, and proceed the exact same way.
Tip: What is difficult to achieve is making a soup instead of a pasta dish, so be careful to only add the amount of pasta shown.