Summer Squash and Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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