| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low-fat, Soups, Vegetarian | 8 | Servings |
INGREDIENTS
| 4 | c | Canned vegetable broth |
| 1 | c | Dry vermouth |
| 1 | White onion, chopped | |
| 1 | Fennel bulb | |
| trimmed chopped | ||
| 3 | Garlic cloves, chopped | |
| 14 1/2 | oz | Stewed tomatoes |
| canned Italian-style | ||
| 8 | oz | Penne or other tubular pasta |
| 1 | Zuchinni, diced | |
| 1 | Yellow crookneck squash | |
| diced | ||
| 15 | oz | Canned cannellini beans |
| rinsed drained | ||
| 4 | Green onions, chopped | |
| 1993 | T | yped for you by Karen Mintzias |
INSTRUCTIONS
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. Source: David Badal, Houston TX * Published in: Bon Appetit - June File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1088
Calories From Fat: 611
Total Fat: 68.9g
Cholesterol: 273mg
Sodium: 3230.9mg
Potassium: 1264.4mg
Carbohydrates: 54.7g
Fiber: 10.3g
Sugar: 1.9g
Protein: 67.2g