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16 Oz Tomatoes, Stewed -- Canned, Cut In Pieces
2 Medium onions -- chopped
2 Cloves garlic -- crushed
1 Cup Carrots -- Diced
1 Cup Celery -- Diced
1 Large zucchini -- thinly sliced
16 Oz kidney beans -- Canned
6 Oz tomato paste -- Canned
1 Tablespoon Parsley, Freeze-Dried -- Flakes
2 Teaspoons salt
1/8 Teaspoon Black Pepper -- Finely Ground
6 Cups 'Beef Style' vegetarian broth
1/4 Pound spaghetti -- cut in 2' pieces
1/2 Teaspoon ground sage
1 Teaspoon dried basil -- crushed
2 Cups Shredded Cabbage -- Optional
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