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Vegetable Bean & Pasta Soup

Vegetable Bean & Pasta Soup recipe image
This comforting Vegetable Bean & Pasta Soup is a perfect weeknight dinner that delivers robust flavor without much effort. The base starts with a savory blend of vegetable broth and dry vermouth, creating a rich foundation for the aromatics. Chopped white onion and sweet fennel bulb are sauted until fragrant, providing a subtle anise note that pairs beautifully with the earthy cannellini beans. Fresh summer vegetables like zucchini and yellow crookneck squash add texture and brightness, while penne pasta soaks up the delicious broth. Stewed tomatoes bring a deep, cooked-down tomato richness that ties everything together. This dish is naturally vegan and vegetarian, making it an inclusive choice for family gatherings or potlucks. Its warming, satisfying, and incredibly easy to prepare using pantry staples and fresh produce. Serve with crusty bread for soaking up every last drop of the flavorful broth.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 295
Dietary: Low-fat, Vegan, Vegetarian
Description
This comforting Vegetable Bean & Pasta Soup is a perfect weeknight dinner that delivers robust flavor without much effort. The base starts with a savory blend of vegetable broth and dry vermouth, creating a rich foundation for the aromatics. Chopped white onion and sweet fennel bulb are sauted until fragrant, providing a subtle anise note that pairs beautifully with the earthy cannellini beans. Fresh summer vegetables like zucchini and yellow crookneck squash add texture and brightness, while penne pasta soaks up the delicious broth. Stewed tomatoes bring a deep, cooked-down tomato richness that ties everything together. This dish is naturally vegan and vegetarian, making it an inclusive choice for family gatherings or potlucks. Its warming, satisfying, and incredibly easy to prepare using pantry staples and fresh produce. Serve with crusty bread for soaking up every last drop of the flavorful broth.
Ingredients
  • 4 cup Canned vegetable broth
  • 1 cup Dry vermouth
  • 1 lg White onion; chopped
  • 1 md Fennel bulb
  • 3 lg Garlic cloves; chopped
  • 14.5 oz Stewed tomatoes -- (canned, Italian-style)
  • 8 oz Penne or other tubular pasta
  • 1 md Zucchini; diced
  • 1 lg Yellow crookneck squash -- diced
  • 15 oz Canned cannellini beans -- rinsed, drained
  • 4 whole Green onions; chopped
Directions
  1. 1
    Bring the vegetable broth and dry vermouth to a boil in a heavy large pot or Dutch oven over medium heat.
  2. 2
    Add the chopped onion, fennel, and garlic to the boiling liquid.
  3. 3
    Cover and cook until the vegetables are just tender, about 10 minutes.
  4. 4
    Add the stewed tomatoes, pasta, zucchini, and yellow squash to the pot.
  5. 5
    Cook until the pasta is almost tender, about 15 minutes.
  6. 6
    Stir in the rinsed cannellini beans and chopped green onions.
  7. 7
    Continue cooking until the pasta and vegetables are fully tender 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 650mg28%
Total Carbohydrate 55g19%
Dietary Fiber 10g40%
Sugars 8g
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.

Keywords: vegetable, bean, pasta, soup, italian, vegan, vegetarian, cannellini, fennel, zucchini, squash, penne, vermouth, stewed tomatoes, garlic, onion, hearty, comfort food, weeknight dinner, healthy
Read it online: https://www.chefs-mate.com/recipe/vegetable-bean-pasta-soup/