1/4 c. butter
1 pkg. frozen peas, thawed
1 c. diced carrots
1 c. diced celery
1 c. diced onions
1 tbsp. chopped parsley
1 tsp. basil
1 (28 oz.) can Italian tomatoes
3 (13 3/4 oz.) can chicken broth
1 c. shredded cabbage
1/2 lb. zucchini, sliced
2 (16-17 oz.) can kidney beans
1/2 c. spaghetti, small pieces
Salt and pepper
Grated Parmesan cheese to top

About 1 hour in Dutch oven, medium heat in hot butter. Cook peas and next 5 ingredients, 10 minutes. Stir in next 6 ingredients. Cook 20 minutes or until spaghetti is tender. Salt to taste. Serve with cheese.