olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 medium fennel bulb, coarsely chopped
2 cans diced tomatoes
3 cans vegetable broth
3 carrots, sliced
3 celery stalks, sliced
1 large parsnip, coarsely chopped
1 can kidney beans, drained
1 can garbanzo beans (chick peas), drained
6-8 oz. frozen, cut green beans
6-8 oz. frozen or canned corn
1/2 tsp. ground fennel
seasoned salt to taste
3 vegetable bouillon cubes
1/2 tsp. basil
2 Tbsp. parsley
1/2 tsp. oregano
1/2 tsp. Italian seasoning
black pepper to taste
1 small zuchinni, cut in small pieces
1 small yellow summer squash, cut in small pieces
several handfuls pasta (spirals, small shells, etc.)


Saute onion and garlic in oil over medium heat, until onion softens begins to turn translucent; add fennel and continue sauteing for 5 minutes, stirring to prevent sticking.  Add broth and tomatoes, and heat over high heat until soup begins to boil.  Reduce heat to low and simmer while adding carrots, celery, and parsnip. Simmer for 10 minutes, then add both canned beans, green beans, and corn.  Add seasonings and bouillon cubes, and allow soup to simmer for another 5-10 minutes, to blend flavors.  Add zuchinni and yellow squash, and let soup simmer another 5 minutes.  Then add pasta and simmer until the pasta is cooked to your desired doneness.

Serve with a crusty bread.

Makes many servings!


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 "Fantasia", by Linda Ravenscroft
This image is © copyright and not to be used without the artist's permission
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