Ingredients

• 1 pound Italian sausage or ground beef, optional
• 1 small onion, diced
• 1 cup diced carrots
• 1/2 cup chopped celery
• 1/2 cup chopped cabbage
• 1 small zucchini, diced
• 2 cans (14 to 15 ounces each) low-sodium chicken or vegetable broth
• 1 can (15 to 16 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) chickpeas or garbanzo beans, drained and rinsed
• 1 can (28 ounces) diced tomatoes with their juice
• 1 1/2 cups water
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 4 ounces spaghetti, broken into 1-inch pieces
• Salt and black pepper, to taste
• Grated Parmesan cheese, for serving
• 1 tablespoon olive oil, if making the soup without meat

Directions

1. If using sausage or ground beef, add it to a large soup pot over medium heat. Add the diced onion and cook until the meat is browned and the onion is tender.
2. If making the soup without meat, heat 1 tablespoon olive oil in the pot. Add the onion and cook for about 4-5 minutes, until softened.
3. Drain excess grease from the pot if necessary.
4. Add the carrots, celery, cabbage, diced tomatoes, broth, water, kidney beans, chickpeas, basil, and oregano.
5. Bring the soup to a gentle boil.
6. Reduce the heat and simmer for about 20 minutes, or until the carrots and celery are almost tender.
7. Add the diced zucchini and broken spaghetti.
8. Continue simmering for 8-12 minutes, stirring occasionally, until the pasta and zucchini are tender.
9. Taste and season with salt and black pepper.
10. Serve with grated Parmesan cheese, if desired.