| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetarian, Low-fat |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Canned vegetable broth |
| 1 |
c |
Dry vermouth |
| 1 |
lg |
White onion; chopped |
| 1 |
md |
Fennel bulb trimmed, chopped |
| 3 |
lg |
Garlic cloves; chopped |
| 14 1/2 |
oz |
Stewed tomatoes (canned, Italian-style) |
| 8 |
oz |
Penne or other tubular pasta |
| 1 |
md |
Zuchinni; diced |
| 1 |
lg |
Yellow crookneck squash diced |
| 15 |
oz |
Canned cannellini beans rinsed, drained |
| 4 |
|
Green onions; chopped |
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 1993 *
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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