Summer Squash and Pasta Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 0.7 cup .5 oz. macaroni tube-shaped uncooked (very short macaroni)
• 0.7 cup .5 oz. macaroni tube-shaped uncooked (very short macaroni)
• 0.3 cup wine dry white
• 0.5 teaspoon thyme sprigs fresh chopped
• 1  garlic clove minced
• 1 tablespoon juice of lemon fresh
• 0.8 cup onion chopped
• 0.3 teaspoon salt 
• 2 cups vegetable stock organic (such as Swanson Certified )
• 1 cup water 
• 1.5 cups to 3 sized squashes yellow halved lengthwise thinly sliced

Equipment

• sauce pan

Directions

1. Melt butter in a large saucepan over medium-high heat.
2. Add onion and garlic; saut 3 minutes or until tender.
3. Add squash; saut 2 minutes.
4. Add wine; cook 1 minute or until liquid almost evaporates.
5. Add broth and water; bring to a boil.
6. Add pasta; cook 10 minutes or until pasta is done. Stir in juice, thyme, salt, and pepper.