|Olive oil/Bacon drippings||4 Tablespoon|
|Onion||1 Small, thinly sliced|
|Carrot||1 Small, thinly sliced|
|Chicken broth||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Tomatoes||16 Ounce, coarsely chopped (1 Can)|
|Shredded cabbage/Zucchini||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Dried basil leaves/Oregano leaves||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Canned kidney beans||16 Ounce, drained (1 Can)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Spaghetti||1⁄3 Cup (5.33 tbs), broken into 2 inch pieces|
1. In a 3-quart glass casserole, combine drippings or oil and onion and carrot. Microwave, at Cook Cycle 1 (power level 10) for 6 to 7 1/2 minutes, or until vegetables are beginning to brown lightly, stirring once.
2. Add broth, water, tomatoes, cabbage or zucchini, garlic, basil or oregano, parsley flakes, salt, and pepper. Cover. Microwave at Time Cook 2 (power level 10) for 10 minutes, stirring once.
3. Add remaining ingredients. Cover. Microwave at Cook Cycle 1 (power level 5) for 13 to 15 1/2 minutes, or until vegetables are tender, stirring occasionally. Let stand, covered, for 5 to 10 minutes, or until spaghetti is tender.