Light Vegetable Soup

When the onion, carrot, zucchini and even the pasta is unusually thin, this shortens the cooking time and makes this healthy soup look light and lithe too.

Recipe Ingredients:

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

Cooking Directions:

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 2 servings.