🫙 From the Spice Rack
Vegetable, Bean and Pasta Soup
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...
italiansideeasy
Ingredients7 items
Ingredients
- 4c canned vegetable broth
- 1c dry vermouth
- 1lg white onion; chopped
- 1md fennel bulb
- 141/2 oz stewed tomatoes
- 1md zuchinni; diced
- 1lg yellow crookneck squash
Directions
- 1
4 c Canned vegetable broth 1 c Dry vermouth 1 lg White onion
- 2
chopped 1 md Fennel bulb -- trimmed, chopped 3 lg Garlic cloves
- 3
chopped 14 1/2 oz Stewed tomatoes -- (canned, Italian-style) 8 oz Penne or other tubular pasta 1 md Zuchinni
- 4
diced 1 lg Yellow crookneck squash -- diced 15 oz Canned cannellini beans -- rinsed, drained 4 Green onions
- 5
chopped Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat
- 6
Add onion, fennel and garlic
- 7
Cover and cook until just tender, about 10 minutes
- 8
Add tomatoes, pasta, zucchini and squash