A simple soup, perfect for serving as a first course. Adapted from Cooking Light, December 2000.
Serves 6 (1 cup soup and 1 teaspoon cheese)
3 14½-oz cans fat-free, low-sodium chicken broth (I prefer College Inn)
1½ c fresh or frozen shelled edamame
¾ c small uncooked pasta (I use whole wheat)
2 T chopped fresh parsley
2-3 T Riesling, Sauvignon Blanc, or other slightly sweet white wine
kosher salt, to taste
2 T grated fresh Parmesan

Bring broth to a boil in a large saucepan over medium-high heat. Add edamame, pasta, and parsley. Reduce heat; simmer until pasta is tender. Stir in wine and salt. Spoon soup into small cups, and sprinkle with cheese.