| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | Canned vegetable broth |
| 1 Tasse | vermouth dry |
| 1 gross | white onion chopped |
| 1 mittel | Fennel bulb trimmed, chopped |
| 3 gross | cloves garlic chopped |
| 14 1/2 x ca. 30 g | Stewed tomatoes (canned, Italian-style) |
| 8 x ca. 30 g | Penne or other tubular pasta |
| 1 mittel | Zuchinni; diced |
| 1 gross | Yellow crookneck squash diced |
| 15 x ca. 30 g | 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.
|
|
Anmerkungen zum Rezept:
keine |
