VEGETABLE, BEAN AND PASTA SOUP4 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 ounce) can Italian-style stewed tomatoes 8 ounces penne or other tubular pasta, uncooked 1 medium zucchini, diced 1 large yellow crookneck squash, diced 1 (15 ounce) can cannellini beans, rinsed and drained 4 green onions, chopped 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. Servings: 8 Source: Bon Appetit magazine - June 1993
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