Sunday Italian Vegetable Soup

crockpot, diabetic, main dish, soups-stews, vegetables

1/2 cup dry navy beans
1 water
4 cup chicken broth
3/4 cup carrot; sliced, peeled
1/2 cup potato; sliced with peel
1 tablespoon 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
1/2 cup rotini or other pasta; uncooked
1 tablespoon parsly; finely minced fresh
2 teaspoon dried basil; crumbled
1/4 teaspoon salt
1/4 teaspoon 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