When the onion, carrot,
zucchini and even the pasta is unusually t-h-i-n, this shortens
the cooking time and makes this healthy soup look light and lithe
too.
Light
Vegetable Soup
1 onion, thinly sliced
1 zucchini, washed and thinly sliced
1 carrot, peeled and thinly sliced
1/8 teaspoon dried thyme
4 cups chicken broth
2 ounces fine egg noodles
2 ounces sugar peas, trimmed
- Spray a large saucepan with vegetable
cooking spray. Heat over medium-high heat and add onion, zucchini,
carrot and thyme; sauté for 5 minutes or until vegetables
are tender-crisp.
- Stir in chicken broth, cover and bring
to a boil over high heat. Add pasta and sugar peas. Return to
a boil and cook for 5 minutes or until noodles are tender.
Makes 4 servings.
