• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Vegetable, Bean and Pasta Soup

  • Recipe Submitted by on

Category: Soups, Low Fat, Vegetarian

 Ingredients List

  • 4 c Canned vegetable broth
  • 1 c Dry vermouth
  • 1 lg White onion; chopped
  • 1 md Fennel bulb
  • -- trimmed, chopped
  • 3 lg Garlic cloves; chopped
  • 14 1/2 oz Stewed tomatoes
  • -- (canned, Italian-style)
  • 8 oz Penne or other tubular pasta
  • 1 md Zuchinni; diced
  • 1 lg Yellow crookneck squash
  • -- diced
  • 15 oz 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.

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