What's Cookin'? Sandy's Kitchen
From the Kitchen of Sandy Ditoro
1/4 cup butter or margarine
1 10-ounce package frozen peas, thawed
1 cup diced carrots
1 cup diced celery
1 cup diced onions
1 tablespoon chopped parsley
1 teaspoon basil
1 28-ounce can Italian tomatoes
3 13 3/4-ounce cans chicken broth
1 cup shredded cabbage
1/2 pound zucchini, sliced
2 16 -or 17-ounce cans kidney beans
1/2 cup spaghetti, in small pieces
salt
grated Parmesan cheese
ABOUT 1 HOUR BEFORE SERVING:
In Dutch oven over medium heat, in hot butter or margarine, cook peas and next 5 ingredients 10 min. Stir in next 6 ingredients: cook 20 min. or until spaghetti is tender. Salt to taste; serve with cheese. Makes 15 cups or 8 servings.