If fresh green beans or garlic is available than use the fresh product.
First, cook onion, carrot, and celery in small amount of water in a Dutch oven until tender; drain.
Secondly, cut up tomatoes. Add undrained tomatoes, broth, cabbage, tomato juice, basil, and garlic powder to vegetables in Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 20 minutes
Next, rinse and drain beans. Stir the beans, zucchini, green beans, and spaghetti into mixture in Dutch oven. Return to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until vegetables and pasta are tender.
Lastly, pass Parmesan cheese to sprinkle on soup.
Enjoy!
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