Name: Summer Squash and Pasta Soup
Yield: 4 servings (serving size: about 1 cup)
Ingredients: 2 teaspoons butter; ¾ cup chopped onion; 1 garlic clove, minced; 1 ½ cups small yellow squash, halved lengthwise and thinly sliced; ¼ cup dry white wine; 2 cups organic vegetable broth (such as Swanson Certified Organic); 1 cup water; ⅔ cup uncooked ditalini (very short tube-shaped macaroni); 1 tablespoon fresh lemon juice; ½ teaspoon chopped fresh thyme; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper

Sort By: Newest

Newest Oldest

JanetLW

07/12/2009

My family prefers stews so I doubled the amount of squash (diced, not sliced) and omitted the water - all other amounts remained much the same. I also pureed about 1/2 the soup. I used acini di pepe (no.78) pasta which is little pasta 'dots', cooked in its own water and added to the soup when we were ready to eat. Yummy! Will make more to freeze for winter.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Summer Squash and Pasta Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Summer Squash and Pasta Soup

Account