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Italian Vegetable Soup
(Serves 2-3)

½ cup dry navy beans, with enough water to cover them
4 cups defatted chicken broth, low sodium
¾ cup carrots, peeled and sliced
½ cup potatoes, sliced
1 tablespoon oil
½ cup onion, sliced
1 (16-oz.) can Italian tomatoes, with liquid
2 cups cabbage, thinly sliced
1 cup zucchini, thinly sliced
½ cup celery, sliced
½ cup canned chickpeas, drained
½ cup rotini pasta, uncooked
1 tablespoon fresh parsley
2 teaspoons dried basil
½ teaspoon salt (OPTIONAL)
½ teaspoon pepper

In a large soup pot, bring the beans to a boil. Remove from heat and let stand for about an hour, then drain. Add the chicken broth, carrots and potatoes to the soup pot. Cover and cook for about 35 minutes or until the vegetables are tender.

While the vegetables are cooking, heat the oil in a skillet and sauté the onions until they are tender. Add the onions and all remaining ingredients to the soup pot. Cook for an additional 15-20 minutes, until the pasta is tender.

Yields about 6 cups of soup.

Calories
358
Protein (g)
15
Cholesterol (mg)
0
Fat (g)
6.2
Carbs (g)
60.1
Sodium (mg)
507



Calories from:
Fat
16.2%
Carbs
67.2%
Protein
16.6%

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