Low-Fat Pasta Soup - cooking recipe

Ingredients

2 Tbsp. canola oil
1 large chopped onion
2 tsp. minced garlic
1/4 c. mango, chopped
1/2 c. chopped carrot
salt to taste
1 c. uncooked macaroni
1 yellow summer squash
1 (16 oz.) can diced tomatoes
1/2 c. chopped celery
1 can chicken broth
1/8 tsp. cayenne pepper

Preparation

In a large pan, heat oil over medium heat.
Add onion and cook until tender.
Add broth and 3 cups water; next add mango, garlic, celery, carrot and tomatoes.
Bring to a boil and cook about 15 minutes, then add pasta and squash.
Cook for 15 minutes or until tender.