500 grams tomatoes 100 grams zucchini
100 grams cabbage 200 grams French beans
100 gram Chinese moong bean 6 stalks celery
1-cup milk 1 tsp. corn flour
1 1/2-tsp. Butter pepper salt
1-cup boiled spaghetti 2 tbsp. Grate cheese
1 1/2-cup boiled beans, peas and cabbage
Heat butter in a pot. Add all chopped vegetables and celery (use only stalks and not leaves). Add water and boil for 25 minutes. Cool and mix in the mixture. Shift, the soup through a fine shift. Dissolve corn flour in milk. Add to the soup. Boil, add salt, pepper, boiled vegetables, tomatoes, tomato sauce, and boiled spaghetti.
Serve warm with grated cheese.