ITALIAN VEGETABLE SOUP
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.