Ingredients

1/2 C. dry navy beans
water, to cover
4 C. chicken broth
3/4 C. carrot, peeled, sliced
1/2 C. potato, sliced with peel
1 Tbsp. 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. canned chickpeas (garbanzo beans), drained
1/2 C. Rotini, or other pasta, uncooked
1 Tbsp. parsley, finely minced fresh
2 tsp. dried basil, crumbled
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Cooking 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 small skillet; sauté onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes, or until pasta is cooked. Serve hot.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)