1 cup dried white beans (Navy or Great Northern)
2 cans condensed chicken broth
1 small head cabbage (1 1/2 lb)
4 carrots (1/2 lb)
4 medium potatoes (3/4 lb)
1 can (1 lb) Italian-style tomatoes
2 medium onions (1/2 lb)
1/4 cup salad or olive oil
1 stalk celery
2 zucchini (1/2 lb)
1 large fresh tomato
1 clove garlic
1/4 teaspoon pepper
1/4 cup chopped parsley
1 cup broken-up thin spaghetti
1/4 cup butter, softened
1/4 cup grated Parmesan cheese
1/2 cup finely chopped parsley
1 clove garlic, crushed
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/4 cup olive or salad oil
1/4 cup chopped pine nuts or walnuts
Day before, in bowl, cover beans with cold water. Refrigerate,
covered, overnight. Next day, drain. Turn chicken broth into a
1 quart measure, add water to make 1 quart. Pour into 8-quart
kettle with 2 more quarts of water, 2 teaspoons salt and the beans.
Bring to boiling, reduce heat; simmer, covered, 1 hour. Meanshile,
wash cabbage, and quarter, 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
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 onion, stirring, about 5 minutes.
Remove from heat. Slice celery on diagonal, 1/4 inch thick.
Wash zucchini; slice into rounds 1/4 inch thick. Peel tomato:
Hold tomoato on fork over heat just to split skin; peel with knife.
Slice 1/2 inch thick; cut into 1/2 inch cubes. Press 1 clove
garlic. Add vegetables to onion with 1/2 teaspoon salt and the
pepper.Cook slowly, uncovered, stirring occasionally, 20 minutes.
Add to bean mixture with 1/4 cup parsley and spaghetti. Cook
slowly, ocvered and stirring occasionally, 30 minutes. Make Pesto
Sauce. Cream ingredients in bowl with spoon or mortar and pestle.
Blend butter with Parmesan, parsley, crushed garlic, basil and
marjoram. Gradually add oil, beating constantly. Add pine nuts,
mix well. Serve soup hot, topped with a spoonful of pesto sauce.
In hot weather, serve soup cold, without pesto. Serves 10.