Sunday italian vegetable soup

6 servings

Ingredients

Quantity Ingredient
½ cup Dry navy beans;
Water
4 cups Chicken broth;
¾ cup Carrot; sliced, peeled
½ cup Potato; sliced with peel
1 tablespoon Corn oil;
½ cup Onion; sliced
16 ounces Can Italian tomatoes; including liquid
2 cups Cabbage; sliced thinly
1 cup Zucchini; sliced
½ cup Celery; sliced
½ cup Chick peas; (garbanzo beans) drained canned
½ cup Rotini or other pasta; uncooked
1 tablespoon Parsly; finely minced fresh
2 teaspoons Dried basil; crumbled
¼ teaspoon Salt
¼ teaspoon Ground pepper; freshly

Directions

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 per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT EXCHANGE. CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; LOW-SODIUM DIET: Omit salt. Substitute canned vegetables and broth

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy O'Brion and her Meal Master

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