Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup Dry navy beans

  3. Water

  4. 4 cups Chicken broth

  5. 3/4 cup Carrot -- sliced, peeled

  6. 1/2 cup Potato -- sliced with peel

  7. 1 tablespoon Corn oil

  8. 1/2 cup Onion -- sliced

  9. 1 can Italian tomatoes -- (16 oz)

  10. including liquid

  11. 2 cups Cabbage -- sliced thinly

  12. 1 cup Zucchini -- sliced

  13. 1/2 cup Celery -- sliced

  14. 1/2 cup Chick peas -- (garbanzo beans)

  15. drained canned 1/2 cup Rotini or other pasta

  16. uncooked 1 tablespoon Parsly -- finely minced fresh

  17. 2 teaspoons Dried basil -- crumbled

  18. 1/4 teaspoon Salt

  19. 1/4 teaspoon Ground pepper -- freshly

Instructions Jump to Ingredients ↑

  1. Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remove 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.

Comments

882,796
Send feedback