Summer Squash and Pasta Soup

Photo: Howard L. Puckett; Styling: Jan Gautro

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 17%
  • Fat: 2.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 22.7g
  • Fiber: 1.6g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 450mg
  • Calcium: 21mg

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

  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.
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