Ingredients
- 4 green onions
- 3 garlic (cloves)
- 1 onion (white)
- 1 fennel bulb
- 1 zuchinni
- 1 crookneck squash (yellow)
- 950 ml vegetable broth (canned)
- 475 gr cannellini beans (canned rinsed)
- 425 gr stewed tomatoes
- 240 gr dry vermouth
- 100 gr penne
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. *
