INGREDIENTS
1/4 C olive oil
1 clove garlic, minced (or 1/8 tsp powder)
11/3 C onion, coarsely chopped
11/2 C celery with leaves, coarsely chopped
1 can (6 oz) tomato paste
1 Tbsp fresh parsley, chopped
1 C carrots, sliced, fresh or frozen
4 3/4 C cabbage, shredded
1 can (1 lb) tomatoes, cut up
1 C canned red kidney beans, drained,rinsed
11/2 C frozen peas
11/2 C fresh green beans dash hot sauce
11 C water
2 C spaghetti, uncooked, broken
DIRECTIONS:
Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and sauté
for about 5 minutes. Add all remaining ingredients except spaghetti. Stir until
ingredients are well mixed. Bring to boil and reduce heat, cover, and simmer
for about 45 minutes or until vegetables are tender. Add uncooked spaghetti
and simmer for only 2–3 minutes.
Serves 8.
Soup
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