FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Vegetable, Bean And Pasta Soup

1 fave
Nutrition per serving    (USDA % daily values)
CAL
199
FAT
4%
CHOL
10%
SOD
43%

Comments

Add a comment

Ingredients for 8 servings

4 cups canned vegetable broth

1 cup dry vermouth

1 large white onion, chopped

1 medium fennel bulb, trimmed, chopped

3 large garlic cloves, chopped

1 14 1/2-ounce can Italian-style stewed tomatoes

8 ounces penne or other tubular pasta

1 medium zucchini, diced

1 large yellow crookneck squash, diced

1 15-ounce can cannellini (white kidney beans), rinsed, drained

4 green onions, chopped

You might also like

Chickpea Salad Recipe
Cookie and Kate
Curry Fried Chick Peas
Spoon Fork Bacon
Avocado And Black Bean Tacos
Whole Living
Lentil "Meatballs" In Lemon Pesto
Sprouted Kitchen
Spicy Cauliflower And Chickpea Stew
Kitchenist
Summer Tomato Lentils
Sprouted Kitchen
Zucchini With Lentils And Roasted Garlic
Steamy Kitchen
Spaghetti Squash With Kale And Chickpeas
Pamela Salzman
White Bean & Chicken Chili Blanca
Cat Cora
Kale, White Bean, And Potato Stew
Whole Living