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Vegetable, Bean and Pasta Soup

4 cups vegetable broth
1 cup dry vermouth
1 large onion -- chopped
1 bulb fennel -- trimmed, chopped
3 cloves garlic -- chopped
14 ounces Italian style stewed tomatoes
8 oz penne or other tubular pasta
1 zucchini -- diced
1 yellow squash -- diced
15 ounces canned cannellini -- rinsed, drained
4 green onions


Bring broth and vermouth to boil in large heavy pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 mins. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 mins. Add beans and green onions. Cook until pasta and veggies are tender and soup is thick, about 10 mins.


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