Minestrone - cooking recipe

Ingredients

1 cup dried white navy beans (Great Northern)
2 cans condensed chicken broth (10 3/4-oz. size)
1 small head cabbage (1 1/2 lb.)
4 carrots (1/2 lb.)
2 medium potatoes (3/4 lb.)
1 can (1-lb.) Italian style tomatoes
Salt
2 medium onions (1/2 lb.)
1/4 cup olive or salad oil
1 stalk celery
2 zucchini, (1 1/2 pounds)
1 large fresh tomato
1 clove garlic
1/4 tsp. pepper
1/4 cup chopped parsley
1 cup broken-up, thin spaghetti

Preparation

Day before in bowl cover beans with cold water.
Refrigerate, covered, overnight.
Next day drain.
Turn chicken broth into a 1 qt. measure.
Add water to make one quart.
Pour into 8-qt. kettle with 2 more quarts of water, 2 tsp. salt and the beans.
Bring to boiling, reduce heat, simmer, covered for 1 hour.
Meanwhile, wash cabbage and quarter and remove core with sharp knife.
Slice each quarter thinly.
Pare carrots, slice on diagonal, 1/4 inch thick. Pare potatoes, slice 1/2 inch thick, cut into 1/2 inch cubes.
Add to soup with canned tomatoes.
Cover, cook 1/2 hour longer. Meanwhile, peel onions, cut in half, slice thinly.
In 1/4 cup hot oil in medium skillet saute onions, stirring about 5 minutes. Remove from heat.
Slice celery on diagonal, 1/8 inch thick.
Wash zucchini, slice into rounds, 1/4 inch thick.
Hold tomatoes on fork over heat, just to split skin, then peel with knife.
Slice 1/2 thick cut into 1/2 inch cubes.
Press 1 clove garlic.
Add vegetables to onion with 1/2 tsp. salt and the pepper.
Cook slowly, uncovered, stirring occasionally, 20 minutes.
Add to bean mixture with 1/4 cup parsley and spaghetti.
Cover and cook slowly for 30 minutes, stirring occasionally.