Low-fat Sunday Italian Vegetable Soup

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/2 cup dry navy beans
• 1 cup zucchini, sliced
• water
• 1/2 cup celery, sliced
• 4 cups chicken broth
• 1/2 cup chickpeas, drained,canned (garbanzo beans)
• 3/4 cup carrot, sliced,peeled
• 1/2 cup potato, sliced with peel
• 1/2 cup rotini pasta or 1/2 cup other pastas, uncooked
• 1 tablespoon corn oil
• 1/2 cup onion, sliced
• 1 tablespoon parsley, finely minced fresh
• 1 (16 ounce) can italian tomatoes, including liquid
• 2 teaspoons dried basil, crumbled
• 1/4 teaspoon salt
• 2 cups cabbage, sliced thinly
• 1/4 teaspoon fresh ground pepper

Recipe

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