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    Soup: 3 pt. Sunday Italian Veggie Soup


    Source of Recipe


    jenny

    List of Ingredients




    1/2 cup Dry navy beans
    Water
    4 cups Chicken broth
    3/4 cup Carrot -- sliced, peeled
    1/2 cup Potato -- sliced with peel
    1 tablespoon Corn oil
    1/2 cup Onion -- sliced
    2 cups canned Italian tomatoes -- undrained
    2 cups Cabbage -- sliced thinly
    1 cup Zucchini -- sliced
    1/2 cup Celery -- sliced
    1/2 cup canned chickpeas -- (garbanzo beans)- drained canned
    1/2 cup Rotini or other pasta -- uncooked
    1 tablespoon fresh parsley -- finely minced fresh
    2 teaspoons Dried basil -- crumbled
    1/4 teaspoon Salt
    1/4 teaspoon Ground pepper -- freshly

    Recipe



    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 sautŽ onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot.

    Per Serving: 212 Calories; 4g Fat; 11g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 862mg Sodium. WW Points = 3

    Buny's note: this did not give number of servings or serving size.

 

 

 

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