Ingredients
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7 cups water, boiling
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8 chicken bouillon cubes
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1 (14 1/2 ounce) can diced and peeled tomatoes
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1/2 cup shredded cabbage
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1/2 cup chopped onion
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2 carrots, sliced
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2 celery ribs, chopped
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2 tomatoes, chopped
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1 tablespoon dried parsley flakes
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1/2 teaspoon marjoram
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1/2 teaspoon thyme
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1/2 teaspoon dried oregano
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2 ounces spaghetti
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1 garlic clove, crushed
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1/4 teaspoon ground black pepper
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1 potato, diced
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1/2 cup dry white bean
Instructions
- 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.