2 tbsp. butter
3 carrots, thinly sliced
1 med. onion, chopped
2 c. chicken broth (College Inn)
1 (16 oz.) can stewed tomatoes, chopped
1 c. shredded cabbage
1 tsp. basil
1 tsp. salt
1 (16 oz.) can kidney beans, drained
1/4 to 1/2 c. broken spaghetti or sm. elbow macaroni

In a 3-quart casserole, combine butter, carrots and onion. Cover with glass lid and cook on high, 10 minutes. Add broth, tomatoes, cabbage, basil, parsley and salt. Heat, covered, on high, 15 minutes. Stir once. Add kidney beans and spaghetti. Heat, covered, on medium-high 15 minutes or until spaghetti is tender. Stir once. Let stand, covered, 5 to 10 minutes.