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Squash & Corn Pasta Soup

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 3 cups Low-sodium chicken broth
 4 Small zucchini (or any summer squash) diced
 ½ Small onion chopped
 1 Large clove of garlic minced
 2 cups Canned corn (16 oz.) drained
 10 oz Whole grain angel hair pasta (thin spaghetti) broken into 2” or 3” pieces
 1 cup Tomato sauce (8 oz.)
 Olive oil
1

Coat bottom on large skillet with a little bit of olive oil. Add broken pasta and mix well to coat. Toast pasta over medium heat, stirring and turning constantly until golden. Pasta will burn easily.

2

In a 2 quart saucepan, heat chicken broth to boiling. Add zucchini, onion, and garlic. Cook, covered, until zucchini is soft.

3

Stir in corn and remove from heat.

4

Carefully stir toasted spaghetti into saucepan with zucchini; add tomato sauce. Heat to boiling; reduce heat and simmer 8 to 10 minutes until spaghetti is tender. To serve, ladle into shallow bowls.

Nutrition Facts

6 servings

Serving size

1 1/2 cups

Amount per serving
Calories256
% Daily Value *
Total Fat 2g3%

Saturated Fat -1g-5%
Sodium 439mg20%
Total Carbohydrate 53g20%

Dietary Fiber 6g22%
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.