Sunday Italian Vegetable Soup

• 1/2 cup navy beans dry
• 1 x water
• 4 cups chicken broth
• 3/4 cups carrots sliced, peeled
• 1/2 cup potatoes sliced, with peel
• 1 tablespoon corn oil
• 1/2 cup onions 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

1. Cover navy beans with water in a large pot.
2. Over medium heat, bring just to the boiling point.
3. Remover pan from heat, cover, and let stand for 1 hour.
4. Drain.
5. Add chicken broth, carrot, and potato.
6. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes.
7. Heat oil in a small skillet and saute onion until tender.
8. Add onion and all remaining ingredients to soup pot.
9. Cook 15 minutes or until pasta is cooked.
10. Serve hot.

water, chicken broth, carrots, potatoes, corn oil, onions, italian plum, cabbage, zucchini, celery, chickpeas, pasta, parsley, basil, salt, black pepper

Taken from recipeland.com/recipe/v/sunday-italian-vegetable-soup-2234 (may not work)