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

Cook until pasta and veggies are tender and soup is thick, about 10 mins.

NOTES : Here is a great soup for pasta lovers. You may feel free to omit the Vermouth if desired.

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