Summer Squash and Pasta Soup

Summer Squash and Pasta Soup Recipe
Photo: Howard L. Puckett; Styling: Jan Gautro

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 124
Caloriesfromfat 17 %
Fat 2.3 g
Satfat 1.1 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 3.8 g
Carbohydrate 22.7 g
Fiber 1.6 g
Cholesterol 5 mg
Iron 1 mg
Sodium 450 mg
Calcium 21 mg

Ingredients

2 teaspoons butter
3/4 cup chopped onion
1 garlic clove, minced
1 1/2 cups small yellow squash, halved lengthwise and thinly sliced
1/4 cup dry white wine
2 cups organic vegetable broth (such as Swanson Certified Organic)
1 cup water
2/3 cup uncooked ditalini (very short tube-shaped macaroni)
1 tablespoon fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Melt butter in a large saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add squash; sauté 2 minutes. Add wine; cook 1 minute or until liquid almost evaporates. Add broth and water; bring to a boil. Add pasta; cook 10 minutes or until pasta is done. Stir in juice, thyme, salt, and pepper.

Note:

Krista Ackerbloom Montgomery & Ann Taylor Pittman,

August 2005
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