|Thinly sliced carrots||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Canned stewed tomatoes||16 Ounce, chopped (1 Can)|
|Shredded cabbage/Zucchini||1 Cup (16 tbs)|
|Parsley flakes||1 Teaspoon|
|Canned kidney beans||16 Ounce, drained (1 Can)|
|Broken spaghetti||1⁄3 Cup (5.33 tbs)|
In 3-quart casserole, combine butter, carrots and onions.
Cook, covered with lid, at HIGH 5 to 6 minutes.
Add broth, tomatoes, cabbage, basil, parsley and salt.
Cook, covered, at HIGH 7 to 8 minutes; stir once.
Add kidney beans and spaghetti.
Cook, covered, at MEDIUM-LOW 9 to 11 minutes, or until vegetables are tender; stir once.
Let stand, covered, 10 minutes, or until spaghetti is tender, before serving.