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Sunday Italian Vegetable Soup
| Ingredients | |||
| 1/2 | cup | navy beans, dry | |
| 1 | water | ||
| 4 | cup | chicken broth | |
| 3/4 | cup | carrot, sliced, peeled | |
| 1/2 | cup | potato, sliced, with peel | |
| 1 | tablespoon | corn oil | |
| 1/2 | cup | onion, sliced | |
| 16 | oz | italian tomatoes, canned, including liquid | |
| 2 | cup | cabbage, sliced thinly | |
| 1 | cup | zucchini, sliced | |
| 1/2 | cup | celery, sliced | |
| 1/2 | cup | chick peas, canned, drained | |
| 1/2 | cup | rotini, or other pasta, uncooked | |
| 1 | tablespoon | parsley, fresh, finely minced | |
| 2 | teaspoon | basil, dried, crumbled | |
| 1/4 | teaspoon | salt | |
| 1 | pepper, freshly ground, to taste | ||
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. | |||
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