Free Recipe Sunday Italian Vegetable Soup
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Sunday Italian Vegetable Soup Recipe
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
Sunday Italian Vegetable Soup Preparation
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 diabetic
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Sunday Italian Vegetable Soup?
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