Ingredients
- 1 1/2 cups chopped onions
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 2 tablespoons olive or vegetable oil
- 2 cups cubed, peeled potatoes
- 2 cups sliced cabbage
- 6 cups beef broth
- 1 teaspoon basil leaves
- 1/2 teaspoon oregano leaves
- 4 oz. spaghetti, broken into 2 or 3-inch pieces or 1 cup elbow macaroni
- 1 (28-oz.) can Italian plum tomatoes, drained, cut up
- 1 (15 1/2-oz.) can Joan of Arc Fancy Great Northern Beans, drained
- 2 cups sliced zucchini
- 1 cup frozen peas
- Pepper to taste
- Grated Parmesan cheese, if desired
Instructions
- 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.
Nutrition Information
Looks like there’s no nutritional information for this recipe. Sorry about that. We do our best to give you complete information wherever we can.
