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Sunday Italian Vegetable Soup

RecipeSource: Sunday Italian Vegetable Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sunday Italian Vegetable Soup Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot Yield: 6 servings 1/2 c Dry navy beans; 1 c Zucchini; sliced Water 1/2 c Celery; sliced 4 c Chicken broth; 1/2 c Chick peas; (garbanzo beans) 3/4 c Carrot; sliced, peeled -drained canned 1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta; 1 tb Corn oil; -uncooked 1/2 c Onion; sliced 1 tb Parsly; finely minced fresh 16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled -including liquid 1/4 ts Salt 2 c Cabbage; sliced thinly 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 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 MMMMM

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