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Ingredientes
- 1/2 c. Dry navy beans,
- Â Â Water
- 4 c. Chicken broth,
- 3/4 c. Carrot, sliced, peeled
- 1/2 c. Potato, sliced with peel
- 1 Tbsp. Corn oil,
- 1/2 c. Onion, sliced
- 16 ounce 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) liquid removed canned
- 1/2 c. Rotini or possibly other pasta, uncooked
- 1 Tbsp. Parsly, finely chopped fresh
- 2 tsp Dry basil, crumbled
- 1/4 tsp Salt
- 1/4 tsp Grnd pepper, freshly
Direcciones
- 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 in chicken broth, carrot, and potato. Cover and cook over medium heat till vegetables are almost tender, about 35 min. Heat oil in a small skillet and saute/fry onion till tender. Add in onion and all other ingredients to soup pot. Cook 15 min or possibly till pasta is cooked. Serve warm
- Low-sodium diets: Omit salt. Substitute canned vegetables and broth
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 6 servings | |
| Calories 255 | |
| Calories from Fat 36 | 14% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 420mg | 18% |
| Potassium 787mg | 22% |
| Total Carbs 43.33g | 12% |
| Dietary Fiber 10.4g | 35% |
| Sugars 6.06g | 4% |
| Protein 12.49g | 20% |
