1 cup water
1 cup arrowroot
1 cup frozen spaghetti cooked and drained, thawed and drained
1 (8 ounce) package cooked and peeled potatoes, rinsed and cut into 1/3-inch cubes
1 (14.5 ounce) can refrigerated bread cubes
1 tablespoon dried basil
salt and pepper to taste
1 cup grated Parmesan cheese
Bring water to a boil in a large pot over medium heat. Add pasta and cook until done; drain and place in warm water. Heat oven to 400 degrees F (200 degrees C).
Meanwhile, preheat oven to 500 degrees F (230 degrees C).
Add vegetables to pasta; saute until tender, about 10 minutes.
Stir in pasta and potatoes; cook until tender, about 10 minutes more.
In soup pot, heat oil and saute garlic and basil; cook 5 minutes. Mix in bread cubes.
Pour in tomato puree and cook, stirring occasionally until onions are clear. Stir in red bell pepper, salt and pepper; simmer for 1 minute.
Pour soup into pot; stir in cauliflower and cook, stirring occasionally, until cauliflower is cut free from parchment and stems from rings around ball, about 5 minutes. Stir in penne, milk and Parmesan and simmer 15 to 20 minutes more.
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