Title: Vegetable bean & pasta soup
 Categories: Soups, Vegetarian, Low-fat
      Yield: 8 Servings
 
      4 c  Canned vegetable broth
      1 c  Dry vermouth
      1 lg White onion; chopped
      1 md Fennel bulb
           -- trimmed, chopped
      3 lg Garlic cloves; chopped
 14 1/2 oz Stewed tomatoes
           -- (canned, Italian-style)
      8 oz Penne or other tubular pasta
      1 md Zuchinni; diced
      1 lg Yellow crookneck squash
           -- diced
     15 oz Canned cannellini beans
           -- rinsed, drained
      4    Green onions; chopped
 
  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.