Recipe
Soup, Chili & Stew
Vegetable, Bean and Pasta Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Description
This soup offers bold flavors mixed with fresh veggies.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- 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.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 550mg
- Total Carbohydrates: 42g
- Protein: 9g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Hy-Vee Vegetable Stock package.