Minestrone

Directions

1. 1
   Day before in bowl cover beans with cold water.
2. 2
   Refrigerate, covered, overnight.
3. 3
   Next day drain.
4. 4
   Turn chicken broth into a 1 qt. measure.
5. 5
   Add water to make one quart.
6. 6
   Pour into 8-qt. kettle with 2 more quarts of water, 2 tsp. salt and the beans.
7. 7
   Bring to boiling, reduce heat, simmer, covered for 1 hour.
8. 8
   Meanwhile, wash cabbage and quarter and remove core with sharp knife.
9. 9
   Slice each quarter thinly.
10. 10
    Pare carrots, slice on diagonal, 1/4 inch thick. Pare potatoes, slice 1/2 inch thick, cut into 1/2 inch cubes.
11. 11
    Add to soup with canned tomatoes.
12. 12
    Cover, cook 1/2 hour longer. Meanwhile, peel onions, cut in half, slice thinly.
13. 13
    In 1/4 cup hot oil in medium skillet saute onions, stirring about 5 minutes. Remove from heat.
14. 14
    Slice celery on diagonal, 1/8 inch thick.
15. 15
    Wash zucchini, slice into rounds, 1/4 inch thick.
16. 16
    Hold tomatoes on fork over heat, just to split skin, then peel with knife.
17. 17
    Slice 1/2 thick cut into 1/2 inch cubes.
18. 18
    Press 1 clove garlic.
19. 19
    Add vegetables to onion with 1/2 tsp. salt and the pepper.
20. 20
    Cook slowly, uncovered, stirring occasionally, 20 minutes.
21. 21
    Add to bean mixture with 1/4 cup parsley and spaghetti.
22. 22
    Cover and cook slowly for 30 minutes, stirring occasionally.