Summer Squash Soup with Pasta and Parmesan

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

This soup makes the most of fresh summer herbs and squash.

Ingredients:

6 cups fat-free, less-sodium chicken broth

3 cups water

2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)

2 cups finely chopped yellow squash

2 cups finely chopped zucchini

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 tablespoon fresh lemon juice

1/2 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh oregano

1/2 teaspoon freshly ground black pepper

1/2 cup (2 ounces) grated parmigiano-reggiano cheese

1/4 cup thinly sliced fresh basil

Directions:

1. Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.

By RecipeOfHealth.com