Vegetable Bean And Pasta Soup
Serving Size : 8
Ingredients for prepare Vegetable Bean And Pasta Soup
:
| Amount | Measure | Ingredient - Preparation Method |
| 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 - - (canned, |
italian-s
vegetable bean and pasta soup |
| 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 |
recipe Vegetable Bean And Pasta Soup
Bring broth and vermouth to boil in heavy
Vegetable Bean And Pasta Soup
large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about
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10 minutes. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost
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tender, about 15 minutes. Add beans and green onions. Cook until pasta
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and vegetables are tender and soup is thick, about 10 minutes. * Source: David
homemade pasta recipe
Badal, Houston TX * Published in: Bon Appetit - June 1993 *
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Typed for you by Karen Mintzias
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