Sunday Italian Vegetable Soup

Enjoy your Sundays with this savory soup made with navy beans, chickpeas and italian plum tomatoes.

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	2 hours
	Ready In	2 hours

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Ingredients

1/2	cup	navy beans	dry
1	x	water
4	cups	chicken broth
3/4	cups	carrot	sliced, peeled
1/2	cup	potatoes	sliced, with peel
1	tablespoon	corn oil
1/2	cup	onion	sliced
16	ounces	italian plum (roma) tomatoes	canned, including liquid
2	cups	cabbage	sliced thinly
1	cup	zucchini	sliced
1/2	cup	celery	sliced
1/2	cup	chickpeas (garbanzo beans)	canned, drained
1/2	cup	pasta, rotini	or other pasta, uncooked
1	tablespoon	parsley leaves	fresh, finely minced
2	teaspoons	basil	dried, crumbled
1/4	teaspoon	salt
1	x	black 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 sauté onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot.