Vegetable, Bean And Pasta Soup

Vegetable, Bean And Pasta Soup

Course :	Soups
From:	HungryMonster.com
Serves:	8

Ingredients:

4	cups	vegetable broth -- (canned)
1	cup	dry vermouth
1	large	onion -- chopped
1	medium	fennel bulb -- trimmed and chopped
3	cloves	garlic
2	cups	stewed tomatoes -- italian style
8	ounces	pasta -- (penne)
1	medium	yellow squash -- diced
1	medium	zucchini -- diced
2	cups	white beans -- canned, (white kidney),
4	whole	green onions -- chopped
8	teaspoons	parmesan cheese

Preparation:

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. 8 Servings.

Nutritional Information:

440 Calories (kcal); 4g Total Fat; (7% calories from fat); 21g Protein; 76g Carbohydrate; 3mg Cholesterol; 894mg Sodium