Vegetable, Bean and Pasta Soup Recipe

Free Recipe Vegetable, Bean and Pasta Soup

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Vegetable, Bean and Pasta Soup Recipe

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

Vegetable, Bean and Pasta Soup Preparation

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 54lowfat

Cooking Temperature:

Recipe Serves: 8

How Do You Cook Vegetable, Bean and Pasta Soup?

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