Vegetable Bean and Pasta Soup
| Yield: | 8 Servings |
| Categories: | Soups, Vegetarian, Low-Fat |
| 4 | c | Canned vegetable broth |
| 1 | c | Dry vermouth |
| 1 | lg | White onion; chopped |
| 1 | md | Fennel bulb |
| DIVIDER | -- trimmed, chopped | |
| 3 | lg | Garlic cloves; chopped |
| 14 1/2 | oz | Stewed tomatoes |
| DIVIDER | -- (canned, Italian-style) | |
| 8 | oz | Penne or other tubular pasta |
| 1 | md | Zuchinni; diced |
| 1 | lg | Yellow crookneck squash |
| DIVIDER | -- diced | |
| 15 | oz | Canned cannellini beans |
| DIVIDER | -- rinsed, drained | |
| 4 | Green onions; chopped |
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