Vegetable Bean & Pasta Soup
Yield
8 servingsPrep
25 minCook
35 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
vegetable stock
canned |
|
| 1 | cup |
vermouth
dry |
* |
| 1 | large |
white onion
chopped |
*
|
| 1 | medium |
fennel bulb
trimmed, chopped |
*
|
| 3 | large |
garlic cloves
chopped |
*
|
| 14 ½ | ounces |
tomatoes, stewed, canned
|
|
| 8 | ounces |
pasta, penne
|
|
| 1 | medium |
zucchini
diced |
|
| 1 | large |
yellow summer squash
crookneck, diced |
|
| 15 | ounces |
white kidney beans, canned
canned , rinsed, drained, prefer cannellini |
|
| 4 | each |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
vegetable stock
canned |
|
| 237 | ml |
vermouth
dry |
* |
| 1 | large |
white onion
chopped |
*
|
| 1 | medium |
fennel bulb
trimmed, chopped |
*
|
| 3 | large |
garlic cloves
chopped |
*
|
| 419.1 | ml/g |
tomatoes, stewed, canned
|
|
| 231.2 | ml/g |
pasta, penne
|
|
| 1 | medium |
zucchini
diced |
|
| 1 | large |
yellow summer squash
crookneck, diced |
|
| 433.5 | ml/g |
white kidney beans, canned
canned , rinsed, drained, prefer cannellini |
|
| 4 | each |
scallions, spring or green onions
|
|
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.
