Soup, Chili & Stew
Vegetable, Bean and Pasta Soup
This soup offers bold flavors mixed with fresh veggies.
Servings and Ingredients
|4 c. Hy-Vee vegetable stock|
|1 c. dry vermouth|
|1 large onion, chopped|
|1 medium fennel bulb, trimmed and chopped|
|3 garlic cloves, chopped|
|1 (14.5-oz.) can Hy-Vee Italian-style stewed tomatoes|
|8 oz. uncooked Hy-Vee penne pasta|
|1 medium zucchini, diced|
|1 large yellow summer squash, diced|
|1 (15-oz.) can cannellini beans, drained and rinsed|
|4 green onions, chopped|
Things To Grab
- Large pot or Dutch oven
- In a large pot or Dutch oven, bring stock and vermouth to a boil over medium heat.
- Add onion, fennel and garlic. Cover and cook just until tender, about 10 minutes.
- Add tomatoes, penne, zucchini and squash. Cook until pasta is almost tender, about 15 minutes.
- Stir in beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes.
220 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 550mg
- Total Carbohydrates: 42g
- Protein: 9g
Vitamin D 0%
Hy-Vee Vegetable Stock package.