In a Dutch oven, combine broth, undrained tomatoes, water, onion, cabbage, tomato juice, carrot, celery, basil, and garlic powder. Bring to boiling. Reduce heat; simmer mixture, covered, for 20 minutes.
Stir in cannellini or great northern beans, zucchini, green beans,and spaghetti. Return to boiling. Reduce heat; simmer, covered, for 10 to 15 minutes or until vegetables are tender. Top servings with Parmesan. Makes 4 servings.