Vegetable, Bean and Pasta
Soup
| Sorce | RoyalSheep
| | Ingridients | | | Instructions |
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. Season with salt
and pepper. Ladle into bowls and garnish with a
sprinkling of Parmesan cheese.
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