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| Vegetable, Bean And Pasta Soup Recipe |
Category: Soups / Low-Fat
Rating:
N/A
Servings: 8
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Ingredients
4 cup canned vegetable broth
1 cup dry vermouth
1 large white onion; chopped
1 medium fennel bulb - trimmed, chopped
3 large garlic cloves; chopped
14 1/2 oz stewed tomatoes - (canned, italian-; style)
8 oz penne or other tubular pasta
1 medium zuchinni; diced
1 large yellow crookneck squash - diced
15 oz canned cannellini beans - rinsed, d; rained
4 green onions; chopped
Cooking Directions:
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
soups,vegetarian,low-fat
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