Vegetable, Bean And Pasta Soup

Recipe Ingredients

4 cups	948ml	Canned vegetable broth
1 cup	237ml	Dry vermouth
1 cup	62g / 2.2oz	White onion - chopped (large)
1 cup	146g / 5.1oz	Fennel bulb - - trimmed, chopped (medium)
3 cups	438g / 15oz	Garlic cloves - chopped (large)
14 1/2 oz	411g	Stewed tomatoes - - (canned, italian-s
8 oz	227g	Penne or other tubular pasta
1 oz	28g	Zuchinni - diced (medium)
1 oz	28g	Yellow crookneck squash - - diced (large)
15 oz	426g	Canned cannellini beans - - rinsed, drained
4		Green onions - chopped

Recipe Instructions

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

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