Vegetable, Bean and Pasta Soup

Recipe

Soup, Chili & Stew
Vegetable, Bean and Pasta Soup

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Recipe Data

8
Servings

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Description

This soup offers bold flavors mixed with fresh veggies.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
4 c.Hy-Vee vegetable stock
1 c.dry vermouth
1large onion, chopped
1medium fennel bulb, trimmed and chopped
3garlic cloves, chopped
1(14.5-oz.) can Hy-Vee Italian-style stewed tomatoes
8 oz.uncooked Hy-Vee penne pasta
1medium zucchini, diced
1large yellow summer squash, diced
1(15-oz.) can cannellini beans, drained and rinsed
4green onions, chopped

Things To Grab

  • Large pot or Dutch oven

Directions

  1. In a large pot or Dutch oven, bring stock and vermouth to a boil over medium heat.
  2. Add onion, fennel and garlic. Cover and cook just until tender, about 10 minutes.
  3. Add tomatoes, penne, zucchini and squash. Cook until pasta is almost tender, about 15 minutes.
  4. 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.