Low Cal Minestrone Soup - cooking recipe

Ingredients

6 cups onions, thinly sliced
1/2 cup garlic
9 carrots, sliced
1/2 cup garlic, minced
1 (28 ounce) can tomatoes, undrained, lo-blend
1 pinch red pepper powder
3 large zucchini, Thinly sliced
1 lb broccoli floret, defrosted
2 lbs defrosted peas
10 ounces raw broken spaghetti or 2 small potatoes, chunked
2 (16 ounce) bags cabbage, grated (1large head)
3 large zucchini
12 cups hot water
1/4 cup sodium-free chicken flavor instant bouillon
5 pinches hot black pepper
3 tablespoons basil leaves
1/2 cup spicy spaghetti seasoning
1/4 cup parsley flakes

Preparation

In a sprayed pot, fry onions, garlic, seasonings (not bullion paste!); then add water, bullion paste and then rest of vegetables, and uncooked pasta.
Mix in prepared paste in soup; simmer for 1 hour. Taste and correct spices (leave soup out so soup can become a soup/stew (pasta thickens).