Ingredients: 2 14-ounce cans chicken broth or beef broth 2 14-1/2-ounce cans tomatoes, cut up 1 cup chopped onion 1 cup shredded cabbage 3/4 cup tomato juice 1/2 cup chopped carrot 1/2 cup sliced celery 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 1/4 teaspoon garlic powder 1 15-ounce can white kidney beans (cannellini) or great northern beans, rinsed and drained 1 medium zucchini, sliced 1/4 inch thick (1 cup) 1/2 of a 9-ounce package frozen Italian-style green beans 2 ounces spaghetti or linguine, broken (about 1/2 cup) 2 tablespoons shaved or finely shredded Parmesan cheese Directions:1. In a Dutch oven combine chicken broth or beef broth, undrained tomatoes, onion, cabbage, tomato juice, carrot, celery, basil, and garlic powder. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. 2. Stir in white kidney beans or great northern beans, zucchini, green beans, and spaghetti or linguine. Return to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables and pasta are tender. Top each serving with Parmesan cheese. |