Tarragon Lemon Squash Soup

1.Heat the olive oil in a large soup kettle over medium heat. Add the diced onion, celery, tomatoes, carrots and cook for 3-4 minutes, until softened and translucent.

2.Stir in the minced garlic and cook for 1 minute, until fragrant. add the dried herbs and spices.

3.Add the sliced yellow squash, zucchini, bell pepper and sauté for 5 minutes, stirring occasionally, until the squash begins to soften.

4.Pour in the water, vegetable base, uncooked pasta, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until the squash is very tender and pasta is cooked.

5.Stir in lemon juice.

6.Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.