1 c. dried white navy beans (Great Northern)
Salt
1 sm. head cabbage, sliced
3 carrots, pared and diced
2 white turnips, pared and diced
1 can (1 lb.) Italian style tomatoes, undrained
1 tbsp. olive or salad oil
1 tbsp. butter
1 c. thinly sliced onion
1 lg. tomato, peeled and coarsely chopped
1/2 c. chopped celery
2 tbsp. chopped parsley
1 clove garlic, crushed
Dash pepper
1 c. broken up thin spaghetti
Grated Parmesan cheese

Day before serving; in medium bowl, cover beans with cold water. Refrigerate, covered, overnight.

Next day; drain beans. Turn into 5 quart Dutch oven or kettle with 3 quarts water and 2 teaspoons salt. Bring to boiling; reduce heat and simmer very gently, covered, 1 hour. Add cabbage, carrots, turnips and canned tomatoes. Cover and continue to cook 1/2 hour longer.

Meanwhile, in hot oil and butter in medium skillet, saute sliced onion until tender and golden brown, 5 minutes. Add chopped tomato, celery, parsley, garlic, 1/2 teaspoon salt and the pepper; cook slowly, stirring frequently, 20 minutes. Add to bean mixture along with spaghetti. Cover; cook slowly, stirring occasionally, 30 minutes.

Serve soup sprinkled with Parmesan cheese. Makes 10 servings; 2 1/2 quarts.