Soups recipes

Vegetable, Bean And Pasta Soup

Course : Soups
Serves: 8

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Ingredients:

4 cups vegetable broth -- (canned)

1 cup dry vermouth

1 large onion -- chopped

1 medium fennel bulb -- trimmed and chopped

3 cloves garlic chopped

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 / 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. 8 Servings.

Nutritional Information:

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

Vegetable, Bean And Pasta Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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