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Italian Vegetable Soup




Source of Recipe


Marla


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)
1/2 cup Rotini or other pasta -- uncooked
1 tablespoon fresh parsley -- finely minced
2 teaspoons Dried basil -- crumbled
1/4 teaspoon Salt
1/4 teaspoon 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 saute onion until tender.
Add onion and all remaining ingredients to soup pot. Cook 15 minutes
or until pasta is cooked. Serve hot. Serves 6.