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Vegetable Bean & Pasta Soup

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Submitted by ladybug

YIELD

8 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

4 946
CUPS ML VEGETABLE STOCK
canned
1 237
CUP ML VERMOUTH
dry *
1 1
LARGE LARGE WHITE ONION
chopped *
1 1
MEDIUM MEDIUM FENNEL BULB
trimmed, chopped *
3 3
LARGE LARGE GARLIC CLOVES
chopped *
14 ½ 419.1
8 231.2
OUNCES ML/G PASTA, PENNE
1 1
MEDIUM MEDIUM ZUCCHINI
diced
1 1
LARGE LARGE YELLOW SUMMER SQUASH
crookneck, diced
15 433.5
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
canned , rinsed, drained, prefer cannellini

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 136 4% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 135mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 28%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
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