Sunday italian vegetable soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry navy beans; |
| Water | ||
| 4 | cups | Chicken broth; |
| ¾ | cup | Carrot; sliced, peeled |
| ½ | cup | Potato; sliced with peel |
| 1 | tablespoon | Corn oil; |
| ½ | cup | Onion; sliced |
| 16 | ounces | Can Italian tomatoes; including liquid |
| 2 | cups | Cabbage; sliced thinly |
| 1 | cup | Zucchini; sliced |
| ½ | cup | Celery; sliced |
| ½ | cup | Chick peas; (garbanzo beans) drained canned |
| ½ | cup | Rotini or other pasta; uncooked |
| 1 | tablespoon | Parsly; finely minced fresh |
| 2 | teaspoons | Dried basil; crumbled |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground pepper; freshly |
Directions
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. CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; LOW-SODIUM DIET: Omit salt. Substitute canned vegetables and broth
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy O'Brion and her Meal Master