Vegetable Bean & Pasta Soup Recipe

Step 1

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

Things You'll Need

  • 4c Canned vegetable broth
  • 1c Dry vermouth
  • 1lg White onion; chopped
  • 1md Fennel bulb
  • -- trimmed, chopped
  • 3lg Garlic cloves; chopped
  • 14 1/2oz Stewed tomatoes
  • -- (canned, Italian-style)
  • 8oz Penne or other tubular pasta
  • 1md Zuchinni; diced
  • 1lg Yellow crookneck squash
  • -- diced
  • 15oz Canned cannellini beans
  • -- rinsed, drained
  • 4 Green onions; chopped

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