In a Dutch oven combine chicken broth or beef broth, undrained tomatoes, onion, cabbage, tomato juice, carrot, celery, basil, and garlic powder. Bring to boiling. Reduce heat and simmer, covered for 20 minutes.
Stir in white kidney beans or great northern beans, zucchini, green beans, and spaghetti or linguine, return to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables and pasta are tender. Top each serving with Parmesan cheese.
Make-Ahead Tip: Prepare soup; cool slightly. Transfer to serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.