Amount
Ingredient
Preparation



1/2
cup
navy beans

dry



1
x
water





4
cups
chicken stock





3/4
cups
carrot

sliced, peeled



1/2
cup
potatoes

sliced, with peel



1
tablespoon
corn oil





1/2
cup
onion

sliced



16
ounces
italian tomatoes

canned, including liquid



2
cups
cabbage

sliced thinly



1
cup
zucchini

sliced



1/2
cup
celery

sliced



1/2
cup
chickpeas

canned, drained



1/2
cup
pasta, rotini

or other pasta, uncooked



1
tablespoon
parsley

fresh, finely minced



2
teaspoons
basil

dried, crumbled



1/4
teaspoon
salt





1
x
pepper

freshly ground, to taste

 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.