spaghetti soup

1 box spaghetti
3 packets lipton French onion soup mix
1 whole zucchini
1 whole yellow squash
1 small head of cabbage
3 large cloves garlic
1 can whole peeled tomatoes
2 tbsp. olive oil
2 tsp mrs, dash Italian seasoning
1/4 cup hard parmesean, or a rind
salt and pepper to taste
meatballs (frozen or homemade)

in a large soup pot, sauté chopped cabbage, chopped squash and zucchini and chopped garlic. Add Mrs. Dash and dry soup mix. Add 12 cups warm water and entire can of tomatoes. Simmer on medium heat, I add homemade meatballs and let them cook in the soup, but you can add frozen. Add a hunk of hard parm or the rind of parm to add flavor. let simmer for a minimum of 2 hours, the longer it cooks, the better it tastes! I cook the pasta separate and add to the bowl then ladle the soup over. You can add the rest of the pasta to the remaining soup after it cools to avoid overcooked pasta.

Serving Size: 2 cups

Number of Servings: 12

Recipe submitted by SparkPeople user LJACOB126.