1/4 c. butter
10 oz. pkg. frozen thawed peas
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.) cans chicken broth
1 to 2 c. sliced zucchini
1 c. shredded cabbage
2 (16 oz.) cans kidney beans
1/2 c. spaghetti in sm. pieces

In Dutch oven over medium heat in butter, cook peas and next 5 ingredients for 10 minutes. Stir in next 6 ingredients. Cook 20 minutes or until spaghetti is tender. Serve with lots of Parmesan cheese.