2 The second day drain beans. Meanwhile bring water to a boil; add bouillon cubes, stirring to dissolve. Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper.
3 Return to a boil, lower heat; simmer on low for 1 hour.
4 Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.
5 Portion spaghetti into individual bowls. Ladle soup over noodles.
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