Vegetable, Bean and Pasta Soup Recipe

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Ingredients

Count

Nutrition

204

Calories

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Ingredients:

Serving

4 cups canned vegetable broth
1 cup dry vermouth
1 large white onion, chopped
1 medium fennel bulb, trimmed, chopped
3 large garlic cloves, chopped
1 14 1/2- oz can italian-style stewed tomatoes
8 oz penne or other tubular pasta
1 medium zucchini, diced
1 large yellow crookneck squash, diced
1 15- oz can cannellini ( white kidney beans), rinsed, drained
4 green onions, chopped

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	203.62 Kcal (853 kJ)
Calories from fat	32.45 Kcal
		% Daily Value*
Total Fat	3.61g	6%
Cholesterol	1.23mg	0%
Sodium	748.26mg	31%
Potassium	483.72mg	10%
Total Carbs	30.79g	10%
Sugars	5.63g	23%
Dietary Fiber	5.35g	21%
Protein	6.35g	13%
Vitamin C	16.1mg	27%
Iron	2.2mg	12%
Calcium	55mg	5%

Amount Per 100 g
Calories	59.54 Kcal (249 kJ)
Calories from fat	9.49 Kcal
		% Daily Value*
Total Fat	1.05g	6%
Cholesterol	0.36mg	0%
Sodium	218.81mg	31%
Potassium	141.45mg	10%
Total Carbs	9g	10%
Sugars	1.65g	23%
Dietary Fiber	1.56g	21%
Protein	1.86g	13%
Vitamin C	4.7mg	27%
Iron	0.6mg	12%
Calcium	16.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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