Cook Advice / Main Ingredient / Pasta, Rice and Grains / Noodles and Pastas /

Vegetable, bean and pasta soup

Vegetable, bean and pasta soup
Main Ingredient: Noodles and Pastas Squash Tomatoes

Course: Various soups and stews

Dietary: Various vegetarian

Yield:

No votes yet

Vegetable, bean and pasta soup ingredients

  • 4 c Canned vegetable broth
  • 1 c Dry vermouth
  • 1 large White onion, chopped
  • 1 med Fennel bulb
  • -- trimmed, chopped
  • 3 large garlic cloves, chopped
  • 372529⁄164516864 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

Cooking Vegetable, bean and pasta soup

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.


Similar recipes