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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