Ingredients:

1 cup dry white navy or great northern beans		1 cup thinly-sliced celery
12 cups water		1 tbsp minced garlic
4 cups sliced cabbage		1 tsp salt (or more to taste, if allowed)
2 cups thinly-sliced carrots		1 cup thin soup spaghetti, broken into 1-inch pieces
28oz Italian-style tomatoes, undrained		2 tbsp chopped parsley
1 cup thinly-sliced onion

Directions:

Soak beans overnight. Drain. Cook in 12 cups of water until tender. Add cabbage, carrots, and tomatoes and continue to cook. Meanwhile, steam the onions, celery, and garlic until tender. Add to bean mixture along with spaghetti and salt. Simmer about 30 minutes. Stir in chopped parsley just before serving. Adjust seasonings to taste.