1 cup chopped onion
½ cup chopped carrot
½ cup sliced celery
2 14 ½ oz. cans chicken or beef broth
1 16 oz. can tomatoes, cut up
1 cup shredded cabbage
¾ cup tomato juice
1 tsp. dried basil, crushed
¼ tsp. garlic powder
1 15 oz. can cannellini or great northern beans, rinsed and drained
1 medium zucchini, sliced ¼" thick (1 cup)
½ of a 9 oz. package frozen Italian-style green beans
2 oz. spaghetti or linguine, broken (about ½ cup)
2 Tbsp. finely shredded Parmesan cheese
Cook onion, carrot, and celery in small amount of water in a Dutch oven until tender; drain. Add broth, undrained tomatoes, cabbage, tomato juice, basil, and garlic powder. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in cannellini or beans, zucchini, green beans, and spaghetti. Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and pasta are tender. Pass Parmesan cheese to sprinkle atop soup. Serves 4.
