4 tbsp. bacon drippings or olive oil
1 sm. onion, sliced
1 sm. carrot, sliced
2 c. chicken broth
2 c. water
1 (16 oz.) can tomatoes, coarsely chopped
1 c. shredded cabbage or zucchini
1 clove garlic, chopped
1 tsp. dried basil or oregano leaves
1 tsp. dried parsley flakes
1 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can kidney beans, drained
1/2 c. frozen peas, thawed
1/3 c. spaghetti, broken into 2" pieces

In 3 quart casserole combine oil, onion and carrot; microwave on level 10 for 5 to 6 minutes. Stir once.

Add broth, water, tomatoes, cabbage or zucchini, garlic, basil, parsley, salt, pepper and cover. Microwave on level 10 for 8 minutes. Stir. Add rest and microwave on level 5 for 10 to 12 minutes until vegetables and spaghetti are tender.