MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Sunday Italian Vegetable Soup
  Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
       Yield: 6 servings
  
     1/2 c  Dry navy beans;                     1 c  Zucchini; sliced
            Water                             1/2 c  Celery; sliced
 	    4 c  Chicken broth; 		   1/2 c  Chick peas; (garbanzo
      beans)
     3/4 c  Carrot; sliced, peeled                   -drained canned
     1/2 c  Potato; sliced with peel          1/2 c  Rotini or other pasta;
       1 tb Corn oil;                                -uncooked
     1/2 c  Onion; sliced                       1 tb Parsly; finely minced fresh
      16 oz Can Italian tomatoes;               2 ts Dried basil; crumbled
            -including liquid                 1/4 ts Salt
       2 c  Cabbage; sliced thinly            1/4 ts Ground pepper; freshly
  
   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 saute onion until
   tender. Add onion and all remaining ingredients to soup pot.  Cook 15
   minutes or until pasta is cooked.  Serve hot
   
   Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
   EXCHANGE.
   
   CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
   Low-sodium diets: Omit salt. Substitute canned vegetables and broth
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess,R.D.,M.S. and Katharine Middleton.
   
   Brought to you and yours via Nancy O'Brion and her Meal Master
  
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