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Title: Vegetable, Bean and Pasta Soup
Categories: Soup Vegetarian Lowfat
Yield: 8 Servings
| 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 |
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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