Sunday Italian Vegetable Soup

Main Ingredient: Chicken Noodles and Pastas Cabbage Corn Potatoes Tomatoes
Course: Various Main Dishes
Cuisine: Italian
Dietary: Diabetic
Preparation Time: 30 minutes
Cooking Time: 2 hours
Yield:

Sunday Italian Vegetable Soup ingredients

1⁄2 c Navy beans, dry
1 water
4 c chicken broth
3⁄4 c carrot, sliced, peeled
1⁄2 c potato, sliced, with peel
1 T Corn oil
1⁄2 c Onions, sliced
16 oz italian tomatoes, canned, including liquid
2 c cabbage, sliced thinly
1 c Zucchini, sliced
1⁄2 c Celery, sliced
1⁄2 c chick peas, canned, drained
1⁄2 c rotini, or other pasta, uncooked
1 T parsley, fresh, finely minced
2 t basil, dried, crumbled
1⁄4 t Salt
1 pepper, freshly ground, to taste

Cooking Sunday Italian Vegetable Soup

1. Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point.
2. Remover pan from heat, cover, and let stand for 1 hour.
3. Drain.
4. Add chicken broth, carrot, and potato.
5. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes.
6. Heat oil in a small skillet and saute onion until tender.
7. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked.
8. Serve hot.