Soup Recipes

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; saut‚ 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.