Summer Squash and Pasta Soup

1 Review
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Photo: Howard L. Puckett; Styling: Jan Gautro
Yield
4 servings (serving size: about 1 cup)
By Krista Ackerbloom Montgomery & Ann Taylor Pittman
August 2005
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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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Ratings & Reviews

JanetLW's Review

JanetLW
July 13, 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.