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