Ingredients

• 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-ounce can Italian-style stewed tomatoes
• 8 ounces penne or other tubular pasta
• 1 medium zucchini, diced
• 1 large yellow crookneck squash, diced
• 1 15-ounce can cannellini (white kidney beans), rinsed, drained
• 4 green onions, chopped

Instructions

1. 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.