Categories: Soup- Stew- Chowder- Chili
Ingredients
- 1 Tbsp. butter
- 1 1/4 cups cubed scorn squash
- 1 carrot, thinly sliced
- 1 medium leek (white portion only), thinly sliced
- 3 cans (14 1/2 oz. each) reduced- sodium chicken broth
- 1 small zucchini, halved and sliced
- 1/2 cup uncooked elbow macaroni
- 1 bay leaf
- 1/2 tsp. dried basil
- 1/4 tsp. dried thyme
- 1/8 tsp. salt
- 1/8 tsp. pepper
Directions
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Place butter in a 3-quart microwave-safe bowl; microwave on high for 15-20 seconds or until melted. Add squash, carrot and leek; stir to coat.
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Cook, covered, on high for 6 minutes.
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Stir in remaining ingredients; cook, covered, on high for 12-14 minute or until vegetables and macaroni are tender, stirring twice. Remove bay leaf.