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Sunday Italian Vegetable Soup

Ingredients
 

1/2 cup dry navy beans
1 water
4 cup chicken broth
3/4 cup carrot, sliced, peeled
1/2 cup potato, sliced with peel
1 tbsp corn oil
1/2 cup onion, sliced
16 oz can italian tomatoes, including liquid
2 cup cabbage, sliced thinly
1 cup zucchini, sliced
1/2 cup celery, sliced
1/2 cup chick peas, (garbanzo beans) drained
1/2 cup rotini or other pasta, uncooked
1 tbsp parsly, finely minced fresh
2 tsp dried basil, crumbled
1/4 tsp salt
1/4 tsp ground pepper, freshly




 
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Preparation
 
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 diets: 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

 

 
Servings: 6

 

 

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