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Ingredients
- 1 1 chopped onion
- 1/2 cup 1/2 cup chopped carrot
- 1/2 cup 1/2 cup sliced celery
- 16 ounce can 16 ounce can tomatoes
- 14 ounce can 14 ounce can chicken or beef broth
- 1 cup 1 cup shredded cabbage
- 13 cup 13 cup tomato juice
- 1 teaspoon 1 teaspoon dried basil, crushed
- 14 teaspoon 14 teaspoon garlic powder
- 15 ounce can 15 ounce can cannellini or great northern beans
- 1 medium 1 medium zucchini, slices
- 1/2 1/2 of a 9 ounce package frozen Italian-style green beans
- 12 cup 12 cup broken spaghetti
- 2 tablespoons 2 tablespoons grated Parmesan cheese
Preparation
Step 1
Cook onion, carrot, and celery in small amount of water in a Dutch oven until tender; drain.
Cut up tomatoes. Add undrained tomatoes, broth, cabbage, tomato juice, basil, and garlic powder to vegetables in Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 20 minutes
Rinse and drain northern beans. Stir northern beans, zucchini, green beans, and spaghetti into mixture in Dutch oven. Return to boiling; reduce heat Cover and simmer 10 -15 minutes or until tender. Top with Parmesan. Serves 4