Yield: 16 servings
Serving Size: 1 cup

¼ cup olive oil
1 clove garlic, minced or 1/8 teaspoon garlic powder
1 1/3 cup onion, coarsely chopped
1 ½ cup celery and leaves, coarsely chopped
1 can (6 oz.) tomato paste
1 Tablespoon fresh parsley, chopped
1 cup fresh or frozen carrots, sliced
4 ¾ cup cabbage, shredded
1 can (1 lb) tomatoes, cut up
1 cup canned red kidney beans, drained and rinsed
1 ½ cup frozen peas
1 ½ cup fresh green beans
Dash hot sauce
11 cups water
2 cups broken spaghetti, uncooked

1. Heat oil in a 4-quart saucepan.

2. Add garlic, onion and celery and sauté about 5 minutes.

3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.

4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.

5. Add uncooked spaghetti and simmer 2 to 3 minutes only.

Nutrition Facts
Calories: 153
Fat: 4 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 191 mg

Contributed by “Stay Young at Heart,” National Heart Lung Blood Institute, National Institutes of Health.