1 lg. onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 tbsp. olive or cooking oil
4 tomatoes, finely chopped or 1 (15 oz.) can, cut up
2 tbsp. snipped parsley
1 1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/8 tsp. pepper
1 bay leaf
2 1/2 - 3 c. vegetable or beef broth
2 c. desired veggies
1/2 c. broken thin spaghetti
3/4 c. cooked or canned kidney beans
Grated Romano or Parmesan cheese

Cubed potatoes, green beans, zucchini, broccoli and/or carrots.

In large Dutch oven cook the onion and garlic in hot oil until onion is tender. Add tomatoes, parsley, basil, oregano, pepper and bay leaf. Add broth. Bring to boil; reduce heat. Cover and simmer 50 minutes. Add desired veggies except zucchini. Simmer, covered, 15 minutes more or until veggies are just tender. Add spaghetti, zucchini and cooked beans. Cook 15 minutes more. Remove bay leaf. Sprinkle cheese over each serving or soup. Makes 6 to 8 main dish servings.