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  Recipe Home » Diabetic » SUNDAY ITALIAN VEGETABLE SOUP
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  SUNDAY ITALIAN VEGETABLE SOUP
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 303
Ingredients:
1/2 C. dry navy beans
water, to cover
4 C. chicken broth
3/4 C. carrot, peeled, sliced
1/2 C. potato, sliced with peel
1 Tbls. corn oil
1/2 C. onion, sliced
16-oz. can Italian tomatoes, including liquid
2 C. cabbage, sliced thinly
1 C. zucchini, sliced
1/2 C. celery, sliced
1/2 C. canned chickpeas (garbanzo beans), drained
1/2 C. Rotini, or other pasta, uncooked
1 Tbls. parsley, finely minced fresh
2 tsp. dried basil, crumbled
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Instructions:
Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remover pan from heat. Cover and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat oil in small skillet; sauté onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes, or until pasta is cooked. Serve hot.
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