Love this recipe. Used to make it all of the time and just now saw it in my recipe box and remembered how good it is...especially on a chilly day with some good bread.
1tbsp olive oil
1 cup each of chopped cabbage, carrots, celery and onions
2 tsp minced garlic
6 cups water (or 6 cups chicken stock and omit the bouillon)
3 tbsp chicken bouillon granules
1/2 tsp dried Italian seasoning
1 cup spaghetti broken into 2 inch pieces
1 can (15oz) red kidney beans,drained and rinsed
1 can (15oz) white northern beans, drained and rinsed
1/2 cup tomato soup
1. Heat oil in 4qt pot over medium heat. Add veggies. Saute till crisp tender (5 min).
2. Add water, bouillon, and seasoning. Bring to boil, stir in spaghetti and simmer till tender (10 min).
3. Meanwhile, mash 1 cup of beans in a small bowl till smooth as possible. Stir into soup along with remaining beans and tomato sauce. Heat through
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