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