Ingredients

• 1 can(4 oz.) Geisha® Mushrooms, sliced, drained
• 1 can (8 oz.) canned vegetable broth
• 1 cup dry vermouth
• 1 white onion, chopped
• 3 garlic loves, chopped
• 1 can (14 oz.)canned tomatoes, Italian-style
• 8 oz. penne pasta
• 1 zucchine, diced
• 1 can kidney beans canned, rinsed, drained
• 4 green onions, chopped

Preparation

1. Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion 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. Add Mushrooms, beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes.