Sunday Italian Vegetable Soup

Sunday Italian Vegetable Soup

Serves: 6
 
 
Soups
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Sunday Italian Vegetable Soup, you'll need:
  • 1/2 cup Dry navy beans 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 canned
  • 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

Method

  • 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
Nutritional Facts (Per Serving)
No nutritional facts available.
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