Title: Sunday Italian Vegetable Soup
Categories: Diabetic Entree Soup Vegetable Crockpot
Yield: 6 Servings

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 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

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