Skill required: Confident cook.
1 cup dried white navy beans
Salt
1 small head cabbage, sliced
3 carrots, pared and diced
1 can (1 pound) Italian-style tomatoes, undrained
1 tablespoon olive or salad oil
1 tablespoon butter
1 cup thinly sliced onion
1 large tomato, peeled and coarsely chopped
1/2 cup chopped celery
2 tablespoons chopped parsley
1 clove garlic, crushed
Dash pepper
1 cup broken up thin spaghetti
Grated Parmesan cheese
1. Day before serving: In medium bowl, cover beans with cold water; Refrigerate, covered, overnight.
2. Next day: Drain beans. Turn into 5-quart Dutch oven or kettle with 3 quarts water and 2 teaspoons salt.
3. Bring to boiling; reduce heat, and simmer very gently, covered, 1 hour.
4. Add cabbage, carrots, and canned tomatoes. Cover and continue to cook 1/2 hour longer.
5. In hot oil and butter in medium skillet, sauté sliced onion until tender and golden - about 5 minutes.
6. Add chopped tomato, celery, parsley, garlic, 1/2 teaspoon salt and pepper; cool slowly, 20 minutes, stirring frequently.
7. Add to bean mixture along with spaghetti.
8. Cover; cook slowly, 30 minutes, stirring occasionally.
9. Serve soup, sprinkled with Parmesan cheese.
Yield: 10 servings
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