Cook1 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).
- 1⁄2 cup dry white bean
- 7 cups water, boiling
- 8 chicken bouillon cubes
- 1 (14 1/2 ounce) candiced and peeled tomatoes
- 1⁄2 cup shredded cabbage
- 1⁄2 cup chopped onion
- 2 carrots, sliced
- 2 celery ribs, chopped
- 2 tomatoes, chopped
- 1 potato, diced
- 1 tablespoon dried parsley flakes
- 1 garlic clove, crushed
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon ground black pepper
- 2 ounces spaghetti
- Cover beans with water. Soak overnight.
- 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.
- Return to a boil, lower heat; simmer on low for 1 hour.
- Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.
- Portion spaghetti into individual bowls. Ladle soup over noodles.