*  Exported from  MasterCook  *
 
                       VEGETABLE, BEAN AND PASTA SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
                 Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
                    - - - - - - - - - - - - - - - - - - 
 

Plain Text Version of This Recipe for Printing or Saving