---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
       Yield: 6 servings
     1/2 c  Dry navy beans;
       4 c  Chicken broth;
     3/4 c  Carrot; sliced, peeled
     1/2 c  Potato; sliced with peel
       1 tb Corn oil;
     1/2 c  Onion; sliced
      16 oz Can Italian tomatoes;
            -including liquid
       2 c  Cabbage; sliced thinly
       1 c  Zucchini; sliced
     1/2 c  Celery; sliced
     1/2 c  Chick peas; (garbanzo beans)
            -drained canned
     1/2 c  Rotini or other pasta;
       1 tb Parsly; finely minced fresh
       2 ts Dried basil; crumbled
     1/4 ts Salt
     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
   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