Vegetable, Bean And Pasta Soup

O let us never forget; that the wonderful things contained in the divine law can neither be discovered nor relished by the “natural man,” whose powers of perception and enjoyment are limited in their range to the objects of time and sense. It is the divine Spirit alone who can lighten the darkness of our sinful state, and who can enable us to perceive the glory, the harmony, and moral loveliness which everywhere shine forth in the pages of revealed truth (John Morison).

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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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“Jesus: Because only the best will do”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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