This recipe takes a while to make, but it's so delicious, it's worth every minute of preparation. Serve with a loaf of crusty French bread for a completely meal.

1 c. dried navy beans (Great Northern)
2 (10 3/4 oz.) cans condensed chicken broth
1 sm. head cabbage (1 1/2 lbs.)
4 carrots
2 med. potatoes
1 (1 lb.) can Italian style tomatoes
2 med. onions
1/4 c. olive oil
1 stalk celery
2 zucchini
1 lg. fresh tomato
1 clove garlic
1 c. broken up dry spaghetti
Salt
1/4 tsp. pepper
1/4 c. chopped parsley

Day before in bowl, cover beans with cold water. Refrigerate covered, overnight. Next day, d rain, put chicken broth into a 1 quart measure; add water to make 1 quart. Pour into 8 quart kettle with 2 more quarts water, 2 teaspoons salt and beans. Bring to a boil; reduce heat, simmer, covered for 1 hour. Wash cabbage and slice thinly. Pare carrots, slice on diagonal 1/4" thick. Peel potatoes, slice 1/2" thick. Cut into cubes. Add to soup with can tomatoes. Cook 1/2 hour longer. Peel onions, slice thinly.

In 1/4 cup hot oil in skillet, saute onion, stirring about 5 minutes. Remove from heat. Slice celery, slice zucchini into rounds. Remove skin from fresh tomato, cut into cubes. Press 1 clove garlic. Add vegetables to onion with 1/2 teaspoon salt and pepper. Cook slowly, uncovered, stirring occasionally for 20 minutes. Add to bean mixture with 1/4 cup parsley and spaghetti. Cover and cook for 30 minutes, stirring occasionally.