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Vegetable, bean and pasta soup
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Soups & Stews, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Canned vegetable broth | | 1
| cup | Dry vermouth | | 1
| large | White onion, chopped | | 1
| med | Fennel bulb | | | -- trimmed, chopped | | 3
| large | Garlic cloves, chopped | | 14 1/2
| oz | Stewed tomatoes | | | -- (canned, Italian-style) | | 8
| oz | Penne or other tubular pasta | | 1
| med | Zuchinni, diced | | 1
| large | Yellow crookneck squash | | | -- diced | | 15
| oz | Canned cannellini beans | | | -- rinsed, drained | | 4
| | Green onions, chopped |
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Procedures:
| 1 | Bring broth and vermouth to boil in heavy large pot or dutch oven over medium heat. | | 2 | Add onion, fennel and garlic. | | 3 | Cover and cook until just tender, about 10 minutes. | | 4 | Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes. | | 5 | Add beans and green onions. | | 6 | Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. | | 7 | * |
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