3 qts. water
2 (10 3/4 oz.) cans chicken broth
1 can Great Northern beans
1 1/2 lbs. cabbage, chopped
4 carrots, diced
2 potatoes, diced
1 lb. can Italian style tomatoes
1 stalk celery, chopped
2 med. onion chopped
1/4 c. olive oil
2 zucchini, sliced
1 lg. tomato
1 clove garlic, chopped
Salt and pepper
1/4 c. chopped parsley
1 c. broken spaghetti

PESTO:

1/4 c. butter, softened
1/4 c. Parmesan cheese
1/2 c. parsley
1 clove garlic, crushed
1 tsp. basil
1/2 tsp. marjoram
1/4 c. olive oil
1/4 c. walnuts, chopped

Boil water and chicken broth with 2 teaspoons salt and beans. Reduce heat. Simmer covered for 1 hour. Add cabbage, carrots, potatoes, canned tomatoes, and celery. Cook 1/2 hour. Saute onions in oil 5 minutes. Add zucchini, tomato, garlic, salt and pepper. Cook on low, uncovered for 20 minutes. Add to bean mixture with the parsley and noodles. Cook slowly, covered, for 30 minutes, stirring occasionally.

While waiting for soup, make pesto. Cream together butter, Parmesan cheese, parsley, crushed garlic, basil, and marjoram. Mix in walnuts. Add olive oil last, pouring in slowly. Serve pesto on the side for bread or let family stir into soup. Soup serves 10.