Vegetable, Bean And Pasta Soup

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Vegetable, Bean And Pasta Soup

 

4 cups canned vegetable broth

1 cup dry vermouth

1 large white onion, chopped

1 medium fennel bulb, trimmed, chopped

3 large garlic cloves, chopped

14 1/2 ounces stewed tomatoes

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

 

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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