Source: dLife

Soup of pasta with fresh zucchini and a light herb broth.

Servings

4 tbsp olive oil (or sunflower oil)
2 medium onions , finely chopped
6.25 cup low fat unsalted chicken broth
2 lb medium zucchini
4 oz Pasta, alphabet, semolina, dry (or other soup pasta such as stellette)
1 pinch fresh lemon juice (to taste)
2 tbsp chervil, ground (fresh)
1 pinch salt and pepper (to taste)
1 pinch Sour Cream (to serve)

1 To prepare, heat the oil in a large pan and add the onions. Cover and cook gently for 20 minutes, stirring occasionally, until soft.
2 Add chicken broth to the pan and bring mixture to boil.
3 While that's boiling, grate the zucchini and stir into the boiling stock along with the pasta.
4 Reduce heat, cover the pan and simmer for 15 minutes or until pasta is tender.
5 Season to taste with lemon juice, salt, and pepper. Stir in the chopped fresh chervil.
6 Pour into bowls and add a swirl of sour cream before serving.

For variation, you can use cucumber instead of zucchini.