Summer Squash and Pasta Soup Recipe

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Ingredients

Count

Nutrition

210

Calories

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Ingredients:

Serving

2 tsp 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
1 cup water
2/3 cup uncooked ditalini ( very short tube-shaped macaroni)
1 tbsp fresh lemon juice
1/2 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	209.8 Kcal (878 kJ)
Calories from fat	43.07 Kcal
		% Daily Value*
Total Fat	4.79g	7%
Cholesterol	6.31mg	2%
Sodium	782.38mg	33%
Potassium	257.39mg	5%
Total Carbs	33.95g	11%
Sugars	4.72g	19%
Dietary Fiber	2.69g	11%
Protein	5.62g	11%
Vitamin C	6.4mg	11%
Iron	2.1mg	11%
Calcium	34.7mg	3%

Amount Per 100 g
Calories	76.54 Kcal (320 kJ)
Calories from fat	15.71 Kcal
		% Daily Value*
Total Fat	1.75g	7%
Cholesterol	2.3mg	2%
Sodium	285.42mg	33%
Potassium	93.9mg	5%
Total Carbs	12.38g	11%
Sugars	1.72g	19%
Dietary Fiber	0.98g	11%
Protein	2.05g	11%
Vitamin C	2.3mg	11%
Iron	0.8mg	11%
Calcium	12.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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