Vegetable, Bean And Pasta Soup
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
42
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Vegetable Broth (canned)1 cup
Vermouth (dry)1 large
White Onion (chopped)1 medium
Fennel (bulb, trimmed, chopped)3 large
Garlic Cloves (chopped)230 g
Penne1 medium
Zucchini (diced)1 large
Squash (yellow crookneck, diced)Directions:
1
Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat
2
Add onion, fennel and garlic
3
Cover and cook until just tender, about 10 minutes
4
Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes
5
Add beans and green onions
6
Cook until pasta and vegetables are tender and soup is thick, about 10 minutes
7
Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat
8
Add onion, fennel and garlic
9
Cover and cook until just tender, about 10 minutes
10
Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes
11
Add beans and green onions
12
Cook until pasta and vegetables are tender and soup is thick, about 10 minutes