Summer Minestrone(Minestrone Estivo) - cooking recipe

Ingredients

3 Tbsp. oil
1 lg. onion, finely chopped
2 ripe tomatoes, peeled and chopped
8 oz. green zucchini, chop into 1 inch cubes
8 oz. yellow summer squash, chop into 1 inch cubes
3 potatoes, peeled and cut into 1 inch cubes
2 garlic cloves, crushed (optional)
About 5 cups of chicken stock (or water)
salt and pepper
chopped fresh basil (optional)
2/3 c. Parmesan cheese
1 cup spaghetti, broken into little pieces

Preparation

Heat oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring constantly, until softened.
Stir in the chopped tomatoes, zucchini, summer squash, potatoes and garlic.
Mix well and cook gently for about 10 minutes uncovered. Shake pan frequently to prevent the vegetables from sticking to the base.
Pour in the stock.
Bring to a boil and add spaghetti. Lower heat to a simmer.
Half cover pan and simmer gently for 15 minutes or until vegetables are just tender.
Add more stock if necessary. Remove pan from heat.
Stir in basil and half the cheese.
Taste for seasoning.
Serve hot, sprinkled with remaining cheese.
Serves 4 - 6.