Title: Sunday italian vegetable soup
 Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
      Yield: 6 Servings
 
    1/2 c  Dry navy beans;
           Water
      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;
           -uncooked
      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 VEGETABLE + 1 FAT
  EXCHANGE.
  
  CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; Low-sodium diets: Omit salt.
  Substitute canned vegetables and broth