VEGETABLE~ BEAN & PASTA SOUP

      Title: VEGETABLE~ BEAN & PASTA SOUP
  Categories: Soups, Vegetarian, Low-fat
       Yield: 8 Servings
  
       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-style)
       8 oz Penne or other tubular pasta
       1 md Zuchinni; diced
       1 lg Yellow crookneck squash
            -- diced
      15 oz Canned cannellini beans
            -- rinsed, 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.
   
   * Source: David Badal, Houston TX * Published in: Bon Appetit - June
   1993 * Typed for you by Karen Mintzias
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