By Matt Fisher
Servings: Serves 4.



In a 5-6 quart Dutch oven (large soup pan or kettle), combine water, undrained tomatoes, tomato sauce, onion, cabbage, carrot, celery, bouillon granules, Italian seasonings, garlic and pepper. Bring to boil and reduce heat.

Cover and simmer for 10 min. Stir in drained and rinsed beans, lima beans, linguini and zucchini. Return to boiling; reduce heat. Simmer uncovered for 15 min and then remove from heat. Serve in bowls; top each serving with pesto and Parmesan cheese, if desired.