Minestrone

• 1 cup dried white navy beans (Great Northern)
• 2 cans condensed chicken broth (10 3/4-oz. size)
• 1 small head cabbage (1 1/2 lb.)
• 4 carrots (1/2 lb.)
• 2 medium potatoes (3/4 lb.)
• 1 can (1-lb.) Italian style tomatoes
• Salt
• 2 medium onions (1/2 lb.)
• 1/4 cup olive or salad oil
• 1 stalk celery
• 2 zucchini, (1 1/2 pounds)
• 1 large fresh tomato
• 1 clove garlic
• 1/4 tsp. pepper
• 1/4 cup chopped parsley
• 1 cup broken-up, thin spaghetti

1. Day before in bowl cover beans with cold water.
2. Refrigerate, covered, overnight.
3. Next day drain.
4. Turn chicken broth into a 1 qt. measure.
5. Add water to make one quart.
6. Pour into 8-qt. kettle with 2 more quarts of water, 2 tsp. salt and the beans.
7. Bring to boiling, reduce heat, simmer, covered for 1 hour.
8. Meanwhile, wash cabbage and quarter and remove core with sharp knife.
9. Slice each quarter thinly.
10. Pare carrots, slice on diagonal, 1/4 inch thick. Pare potatoes, slice 1/2 inch thick, cut into 1/2 inch cubes.
11. Add to soup with canned tomatoes.
12. Cover, cook 1/2 hour longer. Meanwhile, peel onions, cut in half, slice thinly.
13. In 1/4 cup hot oil in medium skillet saute onions, stirring about 5 minutes. Remove from heat.
14. Slice celery on diagonal, 1/8 inch thick.
15. Wash zucchini, slice into rounds, 1/4 inch thick.
16. Hold tomatoes on fork over heat, just to split skin, then peel with knife.
17. Slice 1/2 thick cut into 1/2 inch cubes.
18. Press 1 clove garlic.
19. Add vegetables to onion with 1/2 tsp. salt and the pepper.
20. Cook slowly, uncovered, stirring occasionally, 20 minutes.
21. Add to bean mixture with 1/4 cup parsley and spaghetti.
22. Cover and cook slowly for 30 minutes, stirring occasionally.

white navy beans, chicken broth, cabbage, carrots, potatoes, italian style tomatoes, salt, onions, olive, celery, zucchini, tomato, clove garlic, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140113 (may not work)