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1
Day before: in bowl, cover beans with cool water.
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2
Chill, covered overnight.
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3
Next day drain.
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4
Turn chicken broth into a 1 qt measure; add in water to make 1 qt.
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5
Pour into an 8 qt kettle with 2 more qts water, 2 tsp.
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6
salt and the beans.
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7
Bring to boiling: reduce heat; simmer, covered, 1 hour.
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8
Meanwhile, in medium skillet, simmer sausage gently in water to cover 1/2 hour Drain well.
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9
Saute/fry over medium heat till browned all over.
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10
Slice sausage 1/4 inch thick on the diagonal; set aside.
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11
Wash cabbage, and quarter; remove core with sharp knife; slice on diagonal, 1/4 inch thick.
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12
Pare carrots; slice on diagonal 1/4 inch thick.
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13
Pare potatoes; slice 1/2 inch thick; cut into 1/2 cubes.
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14
Add in to soup with tomatoes.
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15
Cover; cook 1/2 hour longer.
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16
Meanwhile peel onions; cut in half; slice thinly.
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17
In warm oil in medium skillet, saute/fry onion, stirring, about 5 min.
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18
Remove from heat.
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19
Slice celery, on diagonal, 1/8 inch thick.
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20
Wash zucchini; slice into rounds 1/4 inch thick.
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21
Press 1 clove garlic.
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22
Add in vegetables to onion with 1/2 tsp.
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23
salt and the pepper.
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24
Cook slowly, uncovered, stirring occasionally, 20 min.
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25
Add in to bean mix with parsley and spaghetti.
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26
Cook slowly, covered and stirring occasionally, 30 min.
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27
Add in sausage; heat through.
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28
Serve warm with Parmesan cheese.
