This comforting Vegetable Bean & Pasta Soup is a wonderful example of simple ingredients coming together to create something truly special. The base starts with a fragrant blend of vegetable broth and dry vermouth, which adds a sophisticated depth of flavor. Chopped onions and fennel bulb provide a sweet, anise-like aroma that defines this Italian-style dish. As the soup simmers, penne pasta absorbs the rich liquid while zucchini and yellow squash soften perfectly, adding texture and color. Cannellini beans lend a creamy body to the broth without needing any dairy, making it naturally vegan and vegetarian. Its an ideal weeknight dinner that feels like a warm hug in a bowl. Serve it with crusty bread for dipping and a sprinkle of fresh herbs for the ultimate cozy meal.
Vegetable Bean & Pasta Soup
Description
This comforting Vegetable Bean & Pasta Soup is a wonderful example of simple ingredients coming together to create something truly special. The base starts with a fragrant blend of vegetable broth and dry vermouth, which adds a sophisticated depth of flavor. Chopped onions and fennel bulb provide a sweet, anise-like aroma that defines this Italian-style dish. As the soup simmers, penne pasta absorbs the rich liquid while zucchini and yellow squash soften perfectly, adding texture and color. Cannellini beans lend a creamy body to the broth without needing any dairy, making it naturally vegan and vegetarian. Its an ideal weeknight dinner that feels like a warm hug in a bowl. Serve it with crusty bread for dipping and a sprinkle of fresh herbs for the ultimate cozy meal.Ingredients
Directions
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Bring the vegetable broth and dry vermouth to a boil in a heavy large pot or Dutch oven over medium-high heat.
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Add the chopped onion, fennel bulb, and garlic to the boiling liquid.
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Cover the pot and cook until the vegetables are just tender, about 10 minutes.
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Stir in the canned stewed tomatoes, penne pasta, diced zucchini, and diced yellow squash.
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Cook until the pasta is almost tender and the vegetables have begun to soften, about 15 minutes.
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Add the rinsed cannellini beans and chopped green onions to the pot.
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Continue to cook until the pasta is fully tender, the vegetables are soft, and the soup has thickened slightly, about 10 minutes more.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 295kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 0.5g3%
- Sodium 470mg20%
- Total Carbohydrate 55g19%
- Dietary Fiber 12g48%
- Sugars 6g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The pasta may continue to absorb liquid as it sits, so you may need to add a splash of water or broth when reheating to reach your desired consistency.
For a non-alcoholic version, substitute the dry vermouth with additional vegetable broth or a splash of white wine vinegar for acidity.
This soup freezes well for up to 3 months. Note that pasta texture may become softer after freezing and thawing.
Feel free to swap the penne for ditalini, small shells, or any short pasta shape that holds up well in soup.
Garnish with fresh basil or parsley and a drizzle of olive oil before serving for extra flavor and visual appeal.
