5 c. hot water
1 sm. onion, diced
1/2 c. diced carrots
2 med. zucchini, sliced
1 lb. can kidney beans, drained
1 c. shredded cabbage
1 lb. can tomatoes
1 lb. stew meat
1/4 tsp. pepper
1/2 tsp. basil
1/2 c. raw spaghetti, broken into 1 inch pieces
1 tsp. salt
Grated Romano or Parmesan cheese

In 4 quart pan, pour water over meat; add onion, basil, and pepper. Cover. Cook on high until meat is tender. Cut meat into small pieces. Add meat to broth along with carrots and tomatoes. Cover. Cook on high for 8 minutes, until carrots are tender. Stir in spaghetti, beans, zucchini, cabbage, and salt. Cover and cook until cabbage is tender. Let stand, covered, several minutes. Sprinkle with cheese. Serve.