Vegetable Bean And Pasta Soup Recipe
Chilled Yellow Pepper And White Bean Soup has a fine taste. The chicken borth with red bell peppers gives the Chilled Yellow Pepper And White Bean Soup a prefect taste. Must catch it.
Ingredients
4 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 1/2 ounce can Italian style stewed tomatoes
8 ounces penne or other tubular pasta
1 medium zucchini, diced
1 large yellow crookneck squash, diced
1 15 ounce can cannellini, rinsed, drained
4 green onions, chopped
Directions
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.
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.
Comments
Comments: 1 |
Add a Comment
