Low-Fat Sunday Italian Vegetable Soup |
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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 6 |
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Only 4 WW points. The one hour prep time is the soaking of the beans. Ingredients:
1/2 cup dry navy beans |
1 cup zucchini, sliced |
water |
1/2 cup celery, sliced |
4 cups chicken broth |
1/2 cup chickpeas, drained,canned (garbanzo beans) |
3/4 cup carrot, sliced,peeled |
1/2 cup potato, sliced with peel |
1/2 cup rotini pasta or 1/2 cup other pastas, uncooked |
1 tablespoon corn oil |
1/2 cup onion, sliced |
1 tablespoon parsley, finely minced fresh |
1 (16 ounce) can italian tomatoes, including liquid |
2 teaspoons dried basil, crumbled |
1/4 teaspoon salt |
2 cups cabbage, sliced thinly |
1/4 teaspoon fresh ground pepper |
Directions:
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.
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