2 med. carrots, chopped (1 c.) or 2 med. leeks, sliced
1 med. carrot, chopped (1/2 c.)
1 stalk celery, sliced (1/2 c.)
1 clove garlic, minced
2 tbsp. olive oil or cooking oil
2 (14 1/2 oz.) cans chicken or beef broth
1 (16 oz.) can tomatoes, cut up
1 c. shredded cabbage
3/4 c. tomato juice
1 tsp. dried basil, crushed
1 (15 oz.) can cannellini or great northern beans, rinsed and drained
1 med. zucchini, sliced 1/4 inch thick (1 cup)
1/2 of a 9 oz. pkg. frozen Italian style green beans
2 oz. pkg. spaghetti or linguine, broken (about 1/2 c.)
2 oz. prosciutto or fully cooked ham, diced
1/4 c. finely shredded Parmesan cheese

In large Dutch oven or kettle, cook onions or leeks, carrots, celery and garlic in hot olive oil or cooking oil until onion is tender but not brown. Stir in the chicken or beef broth, undrained tomatoes, cabbage, tomato juice and basil. Bring to boiling. Reduce heat.

Cover and simmer for 20 minutes. Stir in the cannelini or great northern beans, zucchini, green beans, spaghetti or linguine and prosciutto or ham. Return to boiling. Reduce heat. Cover and simmer for 10 to 15 minutes more or until vegetables and pasta are tender.

To serve, ladle soup into bowls and top with Parmesan cheese. Makes 4 main dish or 8 side dish servings.