Recipe
Soup, Chili & Stew
Vegetable, Bean and Pasta Soup
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
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.