Ingredients

• 1 lemon
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 4 medium carrots, cut lengthwise in quarters, then thinly sliced
• About 3 1/2 cans fat free chicken broth
• 1 cup water
• 1 package (10 oz.) frozen peas.
• 3/4 cup small bow-tie pasta, cooked as label directs.
• 3 tablespoons chopped dill
• 1/8 teaspoon freshly ground black better

Directions

1. With vegetable peeler or small knife, remove 3” by 1” strip peel from lemon; squeeze 1 tablespoon juice.
2. In nonstick 5- to 6-quart saucepan, heat oil over medium-high heat until hot.  Add shallot and cook, stirring frequently, until golden, about 2 minutes.  Add carrots, and celery and cook, stirring occasionally, until tender-crisp, 5 minutes.
3. Add broth, lemon peel, and water to saucepot; heat to boiling over medium-high heat.  Reduce heat to low'; cover and simmer until vegetables are tender, about 10 minutes.
4. Remove cover; stir in frozen peas and cook one minute longer.  Stir in cooked pasta, dill, pepper, and lemon juice; heat through.

Source: Soups & Stews by Good Housekeeping