3 c. low-sodium chicken broth
2 c. shredded green cabbage
1 c. chopped onions
1 c. diagonally sliced carrots
1 c. diagonally sliced celery
1 c. julienne pared purple turnip
1 c. canned whole tomatoes
5 oz. pared julienne potato
2 tsp. Italian Seasoning
1 tsp. salt
1/4 tsp. pepper
1 c. trimmed green beans (cut into 1-inch pieces)
1 c. halved lengthwise and sliced zucchini
6 oz. rinsed and drained Roman or Red Kidney beans
1 c. cooked thin spaghetti (broken into halves)
1 1/2 oz. grated Romano or Parmesan cheese
In large saucepan, combine broth, 3 cups water, cabbage,
onions, carrots, celery, turnip, tomatoes, potatoes, Italian
seasoning, salt, and pepper. Bring to a boil. Cover, simmer 20
Stir in green beans and zucchini; cover and cook 15 minutes
longer. Stir in beans and spaghetti; heat to serving temperature.
Sprinkle each serving with an equal amount of Romano cheese.
Recipe makes approx: 8 servings.
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