Vegetable Bean and Pasta Soup

8 Servings

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Vegetable Bean and Pasta Soup Ingredients

4 c Canned vegetable broth	8 oz Penne or other tubular pasta
1 c Dry vermouth	1 md Zuchinni; diced
1 lg White onion; chopped	1 lg Yellow crookneck squash
1 md Fennel bulb	diced
trimmed, chopped	15 oz Canned cannellini beans
3 lg Garlic cloves; chopped	rinsed, drained
14 1/2 oz Stewed tomatoes	4 Green onions; chopped
(canned, Italianstyle)

Instructions for Vegetable Bean and Pasta Soup

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized