Email to In His Hands      

Recipe Categories: IHHI's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKES CHILDREN COOKIES CROCKPOT CUPCAKESandMUFFINS DESSERTS DIABETIC EGGS FISHandSEAFOOD FROSTING FRUIT JARMIXES KITCHENTIPSandHINTS LOWFAT MEATS MISC ORIENTAL PASTA PASTRIES PIES PIZZA POULTRY PUDDINGS QUICKandEASY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Tex-Mex VEGETABLES VEGETARIAN

ITALIAN VEGETABLE SOUP




Source of Recipe


Ron


List of Ingredients




1/2 cups dry navy beans
water
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


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 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.