Summer Squash and Pasta Soup

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.