Cauliflower, Turnip & Squash Minestrone

• 1 medium head cauliflower
• 1 medium turnip
• 5 to 6 carrots
• 1 medium acorn squash
• 1 large spanish onion
• 6 oz (168 grm). grated romano or parmesan cheese
• 1/2 lb (.2 kg). of spaghetti broken into 1" pieces, cooked and drained
• 2 cloves of garlic.
• 1 tbsp (15 ml) dried basil
• 1 tbsp (15 ml) dried oregano
• 1 tbsp (15 ml) celery seed
• 1 tbsp (15 ml) rosemary
• 1 tsp (5 ml). thyme

1. Sautee garlic in oil in large frying pan or medium soup pot, 1 to 2 minutes until golden, then remove and discard.
2. Add peeled, diced turnip to oil and saute 1 to 2 minutes.
3. Add peeled, diced carrots to turnips and saute 1 to 2 minutes.
4. Add peeled and diced squash to mixture and saute 1 to 2 minutes.
5. Add peeled and diced onion to mixture and saute 1 to 2 minutes.
6. Add peeled and diced(large florets quartered) cauliflowers to pan,sprinkle herbs over vegetables,add cup of wine or water, cover and sautee 5 to 7 minutes, until vegetables are 2/3 done.
7. While this is cooking, put 3 quarts (2850 ml) of water in large soup pot, heat, add tomato paste, stir until dissolved.
8. Also in the meantime cook 1/2 lb (.2 kg).
9. of spaghetti and drain.
10. Add cooked vegetables and spaghetti to soup water, stir.
11. Add salt and pepper to taste.
12. Add grated cheese and serve.

head cauliflower, carrots, acorn squash, onion, grated romano, garlic, basil, oregano, celery, rosemary, thyme

Taken from online-cookbook.com/goto/cook/rpage/00098F (may not work)