2 tbsp. butter
2 tbsp. oil
1 c. thinly sliced carrots
1 c. thinly sliced cabbage
1 c. thinly sliced celery
1 c. thinly sliced zucchini
2 beef bouillon cubes
8 c. boiling water
2 tsp. salt
2 med. sized tomatoes, cut
1/2 c. uncooked broken spaghetti
1/2 tsp. thyme

Heat the butte and oil in a saucepan. Add the next 4 ingredients; cook, uncovered, about 10 minutes, stirring occasionally. Add the bouillon cubes, water, and salt to the vegetables. Bring to boiling; reduce heat and simmer, uncovered, for 30 minutes. Stir in tomatoes, spaghetti and thyme; cook 20 minutes longer.

Serve hot from a soup tureen and sprinkle shredded Parmesan cheese over the top of each serving. Makes about 2 quarts of soup.