Sunday Italian Vegetable Soup

Sunday Italian Vegetable Soup

Recipe name:
Sunday Italian Vegetable Soup

Recipe category:
Beans And Grains

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Recipe detials:
Beans and Grains

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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