1 c. dried white navy beans (Great Northern)
2 cans (10 3/4 oz. size) condensed chicken broth undiluted
Salt
1 lb. sweet Italian sausage
1 sm. head cabbage (1 1/2 lb.)
4 carrots (1/2 lb.)
2 med. onions, (1/2 lb.)
2 med. potatoes (3/4 lb.)
1/4 c. olive or salad oil
1 stalk celery
2 zucchini, 1/2 lb.
1 clove garlic
1/4 tsp. pepper
1/4 c. chopped parsley
1 c. broken up thin spaghetti
Grated Parmesan cheese
1 can (1 lb.) Italian style tomatoes

Day before: in bowl, cover beans with cold water. Refrigerate, covered overnight. Next day drain. Turn chicken broth into a 1 quart measure; add water to make 1 quart. Pour into an 8 quart kettle with 2 more quarts water, 2 teaspoons salt and the beans. Bring to boiling: reduce heat; simmer, covered, 1 hour.

Meanwhile, in medium skillet, simmer sausage gently in water to cover 1/2 hour Drain well. Saute over medium heat until browned all over. Slice sausage 1/4 inch thick on the diagonal; set aside.

Wash cabbage, and quarter; remove core with sharp knife; slice on diagonal, 1/4 inch thick. Pare carrots; slice on diagonal 1/4 inch thick. Pare potatoes; slice 1/2 inch thick; cut into 1/2 cubes. Add to soup with tomatoes. Cover; cook 1/2 hour longer.

Meanwhile peel onions; cut in half; slice thinly. In hot oil in medium skillet, saute onion, stirring, about 5 minutes. Remove from heat. Slice celery, on diagonal, 1/8 inch thick. Wash zucchini; slice into rounds 1/4 inch thick. Press 1 clove garlic. Add vegetables to onion with 1/2 teaspoon salt and the pepper.

Cook slowly, uncovered, stirring occasionally, 20 minutes. Add to bean mixture with parsley and spaghetti. Cook slowly, covered and stirring occasionally, 30 minutes. Add sausage; heat through. Serve hot with Parmesan cheese. Makes 5 quarts, 10 servings.