Vegetable & Pasta Soup |
Name: |
Don Kotz |
Base: |
Lackland AFB |
Recipe: |
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cup Vegetable broth
1 cup Dry vermouth
1 ea White onion -- chopped
1 ea Fennel bulb
-- trimmed, chopped
3 ea Garlic cloves -- chopped
14 1/2 oz Stewed tomatoes
-- (canned, Italian-style)
8 oz Penne or other tubular pasta
1 ea Zuchinni -- diced
1 ea Yellow crookneck squash
-- diced
15 oz Canned cannellini beans
-- rinsed, drained
4 ea 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.
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