In 4-quart Dutch oven, saute onions, carrots, celery and garlic in oil until onions are tender. Stir in potatoes and cabbage; saute an additional 5 minutes. Stir in beef broth, basil and oregano; bring to a boil. Reduce heat; simmer about 10 minutes. Add spaghetti; simmer an additional 10 minutes or until vegetables and spaghetti are tender, stirring occasionally. Stir in tomatoes, beans, zucchini and peas; simmer 10 minutes or until thoroughly heated. Pepper to taste. Serve with Parmesan cheese.
