1 c. dry Great Northern beans*
2 (15 oz.) cans tomatoes*, cut up and undrained
2 medium carrots, cut in 2-inch sticks
2 stalks celery, slice don bias
1 (10 1/2 oz.) can beef broth
1/2 c. chopped onion
1 clover, garlic, minced
2 tsp. dried basil
2 large bay leaves
1 tsp. sugar
1 tsp. dried thyme
4 oz. (1/2 c.) spaghetti*, broken into 2-inch pieces
2 medium zucchini, thinly sliced
1/3 c. grated Parmesan cheese
Sort and rinse beans. Soak in water in the refrigerator
overnight. Next day, drain beans and put them in a large kettle with 9 cups
water. Bring beans to boiling; reduce heat and cover.
Simmer for 1 hour or until beans are tender. Drain, reserving
4 cups of liquid. Add carrots, celery, broth, onions and seasoning. Bring to a
boil. Remove bay leaves. Stir in spaghetti pieces. Reduce heat; cover and simmer
for about 20 minutes.
Add zucchini; cover and simmer for another 10 minutes, or
until vegetables are tender and spaghetti is tender but firm. Serve in large
bowls; sprinkle each serving with about 1 tablespoon of Parmesan cheese.
Makes 6 servings.