Sunday Italian Vegetable Soup

1/2 cup dry navy beans
4 cup chicken broth
3/4 cup carrot; sliced, peeled
1/2 cup potato; sliced with peel
1 tablespoon corn oil
1/2 cup onion; sliced
1 16 ounce can italian tomatoes; including liquid
2 cup cabbage; sliced thinly
1 cup zucchini; sliced
1/2 cup celery; sliced
1/2 cup chick peas; (garbanzo beans) drained
1/2 cup rotini or other pasta; uncooked
1 tablespoon parsly; finely minced fresh
2 teaspoon dried basil; crumbled
1/4 teaspoon salt
1/4 teaspoon ground pepper; freshly

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 a small skillet and saute onion until tender. Add onion and all remaining ingredients to soup pot.  Cook 15 minutes or until pasta is cooked.  Serve hot

Food exchanges  2 STARCH + 1 VEGETABLE + 1 FAT

Source:  Art of Cooking for the Diabetic

6 servings


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