Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

A variety of vegetables, most fresh from the garden will tempt the nostrils of any passersby. This meal-in-a-dish, crunchy with celery, carrots and cabbage comes to the table brimming with flavor and is served over spaghetti. Soaking time for beans not included (I use canned beans and never drain them).

Ingredients Nutrition

Directions

  1. Cover beans with water. Soak overnight.
  2. The second day drain beans. Meanwhile bring water to a boil; add bouillon cubes, stirring to dissolve. Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper.
  3. Return to a boil, lower heat; simmer on low for 1 hour.
  4. Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.
  5. Portion spaghetti into individual bowls. Ladle soup over noodles.
Most Helpful

5 5

Another canned bean user here, in my case broad beans. :wink: I also replaced the potato with some sliced zucchini to keep this consistent with the WW Core program. Added both the zucchini and whole wheat spaghetti to the pot in the last 10 minutes of cooking. Less fuss and one less pot to clean. The flavor was really very good and more complex than the simple list of ingredients would suggest. Used fresh parsley which added much more flavor than dried might. Delicious and easy.

4 5

This was a very nice soup. We are trying to do a bit of vegetarian eating. So, I used vegetable stock. I also used some curly kale instead of cabbage because I had s bunch that needed to be used up. Other than that I kept it to the recipe. My husband had two big bowls to that had to be a thumbs up. Made for Market Tag.

5 5

Good soup. I also used canned beans (rinsed) and substituted cheese tortellini for the spaghetti. Nice combination of veggies and broth. Thanks Annacia.