Recipe - Vegetable Wontons

4 cup Canned vegetable broth
1 cup Dry vermouth
1 lg White onion; chopped
1 md Fennel bulb
trimmed, chopped
3 lg Garlic cloves; chopped
14 One half ounce Stewed tomatoes
(canned, Italianstyle)
8 ounce Penne or other tubular pasta
1 md Zuchinni; minced
1 lg Yellow crookneck squash
minced
15 ounce 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.

* Source: David Badal, Houston TX
* Published in: Bon Appetit June 1993
* Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip