Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  vegetable broth -- (canned)
  1                cup  dry vermouth
  1              large  onion -- chopped
  1             medium  fennel bulb -- trimmed & chopped
  3             cloves  chopped garlic -- (large)
  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),
                        rinsed and drained
  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