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

Place all ingredients except spaghetti in slow cooker; stir, Cover. Turn heat control to LOW; cook 10 to 12 hours. Add spaghetti. Cover and cook 1 hour longer. Makes about 12 (1 cup) servings.