Ingredients 1/2 cup navy beans, dry 1 water 4 cup chicken broth 3/4 cup carrot, sliced, peeled 1/2 cup potato, sliced, with peel 1 tablespoon corn oil 1/2 cup onion, sliced 16 oz italian tomatoes, canned, including liquid 2 cup cabbage, sliced thinly 1 cup zucchini, sliced 1/2 cup celery, sliced 1/2 cup chick peas, canned, drained 1/2 cup rotini, or other pasta, uncooked 1 tablespoon parsley, fresh, finely minced 2 teaspoon basil, dried, crumbled 1/4 teaspoon salt 1 pepper, freshly ground, to taste Directions: 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.