Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Dry navy beans
                        Water
   4      cups          Chicken broth
     3/4  cup           Carrot -- sliced, peeled
     1/2  cup           Potato -- sliced with peel
   1      tablespoon    Corn oil
     1/2  cup           Onion -- sliced
   1      can           Italian tomatoes -- (16 oz)
                        including liquid
   2      cups          Cabbage -- sliced thinly
   1      cup           Zucchini -- sliced
     1/2  cup           Celery -- sliced
     1/2  cup           Chick peas -- (garbanzo beans)
                        drained canned
     1/2  cup           Rotini or other pasta
                        uncooked
   1      tablespoon    Parsly -- finely minced fresh
   2      teaspoons     Dried basil -- crumbled
     1/4  teaspoon      Salt
     1/4  teaspoon      Ground pepper -- freshly

Preparation:

Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remove 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.