Sunday Italian Vegetable Soup

Ingredients

1/2 cup navy beans
1 water
4 cup chicken broth
3/4 cup carrot
1/2 cup potato
1 tablespoon corn oil
1/2 cup onion
16 oz italian tomatoes
2 cup cabbage
1 cup zucchini
1/2 cup celery
1/2 cup chick peas
1/2 cup rotini
1 tablespoon parsley
2 teaspoon basil
1/4 teaspoon salt

Instructions

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.