1/4 c. butter
1 (10 oz.) frozen peas
1 c. diced carrots
1 c. diced celery
1 c. diced onions
1 tbsp. chopped parsley
1 tsp. basil
1 (28 oz.) can tomatoes
3 (13 3/4 oz.) can chicken broth
1 c. shredded cabbage
1/2 lb. zucchini sliced
2 (16 or 17 oz.) cans kidney beans
1/2 c. spaghetti in small pieces uncooked
Salt to taste
Parmesan cheese

In Dutch oven over medium heat in butter cook peas and next 5 ingredients 10 minutes. Stir in next 6 ingredients. Cook 20 minutes or until spaghetti is tender. Salt to taste, serve with Parmesan cheese. Makes 15 cups or 8 servings.