> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Sunday Italian Vegetable Soup Category Beans and Grains Total Hits 630 Rating | voted : 0 times The Recipe Ingredients 1/2 cup navy beans, dry 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 italian tomatoes, canned, including liquid 2 cup cabbage, sliced thinly 1 cup zucchini, sliced 1/2 cup celery, sliced 1/2 cup chick peas, canned, drained 1/2 cup rotini, or other pasta, uncooked 1 tablespoon parsley, fresh, finely minced 2 teaspoon basil, dried, crumbled 1/4 teaspoon salt 1 pepper, freshly ground, to taste 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.

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