Sunday Italian Vegetable Soup

Recipe Ingredients

1/2 cup	80g / 2.8oz	Dry navy beans
		Water
4 cups	948ml	Chicken broth
3/4 cup	82g / 2.9oz	Carrot; sliced - peeled
1/2 cup	118ml	Potato - sliced with peel
1 tablespoon	15ml	Corn oil
1/2 cup	31g / 1.1oz	Onion - sliced
1		Italian tomatoes - including liquid
2 cups	474ml	Cabbage - sliced thinly
1 cup	237ml	Zucchini - sliced
1/2 cup	55g / 1.9oz	Celery - sliced
1/2 cup	80g / 2.8oz	Chick peas - (garbanzo beans)
		Canned
1/2 cup	118ml	Rotini or other pasta - uncooked
1 tablespoon	15ml	Parsly - finely minced fresh
2 teaspoons	10ml	Dried basil - crumbled
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground pepper - freshly

Recipe 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.

Source:
CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; Low-sodium diets: Omit salt. Substitute canned vegetables and broth The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton.

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