Minestrone Soup(Low-Fat)

• 1 c. navy beans
• 6 c. water
• 1 onion, minced
• 1/2 c. finely diced celery
• 1/2 tsp. minced garlic
• 1/4 c. or so chicken broth
• few sprigs parsley, chopped
• 2 c. stewed, crushed tomatoes
• 1 (15 oz.) can kidney beans, drained
• 1/2 c. green beans
• 1 c. shredded cabbage
• 1 tsp. dried basil
• salt and pepper to taste
• 1 to 2 chopped potatoes
• 1 chopped carrot
• 1/2 c. chopped celery
• 1/2 c. frozen peas
• 1/2 c. uncooked shell or other macaroni
• 1 small zucchini, sliced

1. Wash and sort beans.
2. Put in a large pan or Dutch oven with water.
3. Bring to a boil.
4. Boil 2 minutes. Cover and let stand 1 hour.
5. In small skillet, cook onion, celery and garlic in chicken broth until onion is tender.
6. Add to beans with remainder of ingredients. Return to boil.
7. Reduce heat, cover and simmer 45 minutes to 1 hour.

navy beans, water, onion, celery, garlic, chicken broth, parsley, tomatoes, kidney beans, green beans, cabbage, basil, salt, potatoes, carrot, celery, frozen peas, shell, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567759 (may not work)