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Summer Squash and Pasta Soup

Photo: Howard L. Puckett; Styling: Jan Gautro
Yield 4 servings (serving size: about 1 cup)

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

Nutrition 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

How to Make It

  1. 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.