Vegetable, Bean and Pasta Soup

60 minutes Prep: 15 minutes Cook: 45 minutes

177 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4	cups	vegetable stock	canned
1	cup	vermouth	dry
1	large	white onion
1	medium	fennel bulb	trimmed, chopped
3	large	garlic cloves	chopped
14 1/2	ounces	italian tomatoes, stewed	canned
8	ounces	pasta, penne	or other tubular pasta
1	medium	zucchini	diced
1	large	yellow crookneck squash	diced
15	ounces	white kidney beans, canned	canned, rinsed, drained, prefer cannellini
4	each	scallions, spring or green onions	chopped

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 268g

Amount per Serving

Calories 177 12% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 534mg	22%
Total Carbohydrate 31.0g	10%
Dietary Fiber 4.0g	16%
Sugars 3.0g
Protein 9.0g	18%

Vitamin A	42%		Vitamin C	14%
Calcium	7%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Moroccan

Last Recipes Viewed

Recipe Bite

Christmas Bread Pudding

by Mark R. Vogel

Various pudding recipes, especially bread pudding, have been traditional Christmas dishes since the 19th century. Before discussing...

Member Review

Good As Gold Chicken (Like Kfc's and Boston's)

It was very good. I took the advice of the previous reviewer and used 1 teaspoon seasoning salt. I used covered pots at the end instead of foil (not sure if that matters)