Vegetable bean and pasta soup

8 Servings

Ingredients

Quantity Ingredient
4 cups Canned vegetable broth
1 cup Dry vermouth
1 large White onion; chopped
1 medium Fennel bulb trimmed, chopped
3 larges Garlic cloves; chopped
14½ ounce Stewed tomatoes (canned, Italian-style)
8 ounces Penne or other tubular pasta
1 medium Zuchinni; diced
1 large Yellow crookneck squash diced
15 ounces Canned cannellini beans rinsed, drained
4 Green onions; chopped

Directions

Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes. Add beans and green onions.

Cook until pasta and vegetables are tender and soup is thick, about 10 minutes.

* Source: David Badal, Houston TX * Published in: Bon Appetit - June 1993 * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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