• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sunday Italian Vegetable Soup

  • Recipe Submitted by on

Category: Vegetables, Crockpot, Diabetic, Main Dish

 Ingredients List

  • 1/2 c Dry navy beans;
  • Water
  • 4 c Chicken broth;
  • 3/4 c Carrot; sliced, peeled
  • 1/2 c Potato; sliced with peel
  • 1 tb Corn oil;
  • 1/2 c Onion; sliced
  • 16 oz Can Italian tomatoes;
  • -including liquid
  • 2 c Cabbage; sliced thinly
  • 1 c Zucchini; sliced
  • 1/2 c Celery; sliced
  • 1/2 c Chick peas; (garbanzo beans)
  • -drained canned
  • 1/2 c Rotini or other pasta;
  • -uncooked
  • 1 tb Parsly; finely minced fresh
  • 2 ts Dried basil; crumbled
  • 1/4 ts Salt
  • 1/4 ts Ground pepper; freshly

 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

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

Brought to you and yours via Nancy O'Brion and her Meal Master

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