Low Cal Minestrone Soup

• 6 cups onions, thinly sliced
• 1/2 cup garlic
• 9 carrots, sliced
• 1/2 cup garlic, minced
• 1 (28 ounce) can tomatoes, undrained, lo-blend
• 1 pinch red pepper powder
• 3 large zucchini, Thinly sliced
• 1 lb broccoli floret, defrosted
• 2 lbs defrosted peas
• 10 ounces raw broken spaghetti or 2 small potatoes, chunked
• 2 (16 ounce) bags cabbage, grated (1large head)
• 3 large zucchini
• 12 cups hot water
• 1/4 cup sodium-free chicken flavor instant bouillon
• 5 pinches hot black pepper
• 3 tablespoons basil leaves
• 1/2 cup spicy spaghetti seasoning
• 1/4 cup parsley flakes

1. In a sprayed pot, fry onions, garlic, seasonings (not bullion paste!); then add water, bullion paste and then rest of vegetables, and uncooked pasta.
2. Mix in prepared paste in soup; simmer for 1 hour. Taste and correct spices (leave soup out so soup can become a soup/stew (pasta thickens).

onions, garlic, carrots, garlic, tomatoes, red pepper, zucchini, broccoli floret, peas, potatoes, bags cabbage, zucchini, water, pepper, basil, parsley flakes

Taken from www.food.com/recipe/low-cal-minestrone-soup-210912 (may not work)