Sunday Italian

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

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.