• 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


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

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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?