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This thick and hearty soup is delicious sprinkled with grated Parmesan cheese.

Vegetable, Bean and Pasta Soup

4 cups vegetable or chicken broth

1 cup dry vermouth

1 large white onion, chopped

1 medium fennel bulb, trimmed, chopped

3 large garlic cloves, finely minced

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 and drained

4 green onions, chopped

Salt and freshly ground pepper to taste

Freshly grated Parmesan cheese for accompaniment

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.
2. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes.
3. Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with a sprinkling of Parmesan cheese.

Serves 8.