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Sunday Italian Vegetable Soup

Ingredients: 

1/2 cup dry navy beans
Water as needed
4 cups chicken broth
3/4 cup sliced peeled carrot
1/2 cup sliced potato with peel
1 tablespoon corn oil
1/2 cup sliced onion
1 can Italian tomatoes - (16 oz)
2 cups thinly-sliced cabbage
1 cup sliced zucchini
1/2 cup sliced celery
1/2 cup drained canned chick-peas
1/2 cup uncooked rotini
1 tablespoon finely-minced fresh parsley
2 teaspoons crumbled dried basil
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Yield: 

6 Servings

Method: 

Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remove pan from the 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, undrained tomatoes, and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch, 1 Vegetable, 1 Fat.

Nutrition Facts: Carbohydrates 43g; Protein 12g; Fat 4g; Calories 216; Fiber 6.4g; Sodium 764mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted canned vegetables and broth.