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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

1. 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.
2. 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.

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