Low-Fat Sunday Italian Vegetable Soup

• 12 cup dry navy beans
• 1 cup zucchini, sliced
• water
• 12 cup celery, sliced
• 4 cups chicken broth
• 12 cup chickpeas, drained,canned (garbanzo beans)
• 34 cup carrot, sliced,peeled
• 12 cup potato, sliced with peel
• 12 cup rotini pasta or 12 cup other pastas, uncooked
• 1 tablespoon corn oil
• 12 cup onion, sliced
• 1 tablespoon parsley, finely minced fresh
• 1 (16 ounce) can Italian tomatoes, including liquid
• 2 teaspoons dried basil, crumbled
• 14 teaspoon salt
• 2 cups cabbage, sliced thinly
• 14 teaspoon fresh ground pepper

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.

beans, zucchini, water, celery, chicken broth, chickpeas, carrot, potato, rotini pasta, corn oil, onion, parsley, italian tomatoes, basil, salt, cabbage, ground pepper

Taken from www.food.com/recipe/low-fat-sunday-italian-vegetable-soup-78936 (may not work)