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    Source of Recipe


    List of Ingredients

    1/2 cups dry navy beans
    4 cups chicken broth
    3/4 cup carrot - sliced and peeled
    1/2 cups potato - sliced with peel
    1 Tbsp. corn oil
    1/2 cups onion - sliced
    2 cups canned Italian tomatoes - undrained
    2 cups cabbage - sliced thinly
    1 cup zucchini - sliced
    1/2 cups celery - sliced
    1/2 cups canned chickpeas (garbanzo beans)
    1/2 cups rotini or other pasta - uncooked
    1 Tbsp. fresh parsley - finely minced
    2 tsp. dried basil - crumbled
    1/4 tsp. salt
    1/4 tsp. ground pepper


    Cover navy beans with water in a large pot.
    Over medium heat, bring just to the boiling point.
    Remove 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 sauté onion until tender.

    Add onion and all remaining ingredients to soup pot.
    Cook 15 minutes, or until pasta is cooked. Serve hot. Yield: 6 servings.




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