4-5 qts. beef stock, made from bouillon cubes
1 c. dry beans, soak overnight
1 pt. string beans
1/4 head shredded cabbage
1 c. peas
1/2 lb. shaghetti, broken in thirds

Simmer, dry beans, peas, string beans and cabbage - until tender; add spaghetti and cook.

3 tbsp. melted butter
3 tbsp. olive oil
3 tbsp. grated cheese
1/4 c. cream
2 tbsp. parsley flakes
Garlic powder, salt and pepper, to taste

Mix all together and add to soup and cook another 10 minutes. Sprinkle with grated cheese when serving.