Last night I tried this recipe from Cooking Light. It looked easy enough, and seemed similar to other simple, brothy soups that we like. Although it turned out a bit more yellow and monochromatic than I would have liked, it was delicious. I used dried thyme, added with the broth at the beginning, but fresh thyme would probably result in a prettier soup. I might try adding some chopped parsley next time, or maybe using zucchini, just to add color. Justin actually liked the pale simplicity of the soup.
I liked the addition of the lemon juice; it gave the soup a fresh flavor, and it reminded me of a lemony chicken and rice soup that we used to serve at the Lake Austin Spa Resort back in the day. Yum.
Summer Squash and Pasta Soup
- 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 vegetable broth
- 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
Melt butter in a large saucepan over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add squash; saute 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.
Makes 4 servings.
Source: Cooking Light magazine.