Sunday italian vegetable soup

Yield: 6 Servings

Ingredients:

1/2 c Dry navy beans; Water
4 c Chicken broth;
3/4 c Carrot; sliced peeled
1/2 c Potato; sliced with peel
1 tb Corn oil;
1/2 c Onion; sliced
16 oz Can Italian tomatoes; -including liquid
2 c Cabbage; sliced thinly
1 c Zucchini; sliced
1/2 c Celery; sliced
1/2 c Chick peas; (garbanzo beans) -drained canned
1/2 c Rotini or other pasta; -uncooked
1 tb Parsly; finely minced fresh
2 ts Dried basil; crumbled
1/4 ts Salt
1/4 ts Ground pepper; freshly

Instructions:

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 diets: 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