Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Canned vegetable broth 8 oz Penne or other tubular pasta
1 c Dry vermouth 1 md Zuchinni; diced
1 lg White onion; chopped 1 lg Yellow crookneck squash
1 md Fennel bulb -- diced
-- trimmed, chopped 15 oz Canned cannellini beans
3 lg Garlic cloves; chopped -- rinsed, drained
14 1/2 oz Stewed tomatoes 4 Green onions; chopped
-- (canned, Italian-style)

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
Submitted By JOELL ABBOTT On 12-01-94

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