Minestrone Soup

This soup tastes like good restaurant fare to me. I double this recipe every time I make it. 

14-1/2 oz. can chicken broth (or just use approximately that amount of homemade broth – either veggie or chicken)
14-1/2 oz. can diced tomatoes
1 cup chopped onion
1 cup shredded cabbage
1/4 cup tomato juice
1/2 cup chopped carrot
1/2 cup sliced celery
1 tsp dried basil
1/4 tsp garlic powder
1-1/4 cups water
15 oz. can white kidney beans, rinsed and drained (I frequently substitute my own cooked red kidney beans and the soup is just as good)
1 medium zucchini, sliced 1/4 inch thick
1/2 of a 9 oz. package frozen green beans (I just use about 1 cup)
2 oz. spaghetti or linguine, broken up
2 Tbsp finely shredded Parmesan cheese

In pot, mix broth, undrained tomatoes, onion, cabbage, tomato juice, carrot, celery, basil, garlic powder, and water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Stir in beans, zucchini, and spaghetti. Return to boiling; reduce heat. Cover; simmer for 10-15 minutes more or till vegetables and pasta are tender. Top each serving with Parmesan cheese.