1 chopped onion
2 diced garlic cloves
1 tbsp. oil
2 med. carrots, diced
2 med. celery, diced
1 (16 oz.) pkg. Italian vegetables, frozen (green beans)
1/4 c. grated cheese
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. black pepper
3 c. hot water
1 (20 oz.) can cannellini beans
2 c. coarsely chopped cabbage
1/4 lb. broken thin spaghetti, cooked, drained

In Dutch oven over medium heat, saute onions and garlic in oil 5 minutes or until onion is translucent. Stir in carrots, celery, potoatoes and seasonings, cook, stirring occasionally 5 minutes. Add water, cover and simmer 10 minutes. Add cannelini, beans, tomatoes, cabbage and green beans; cook 15 minutes. Serve in bowls over spaghetti.