Summer Squash Soup with Pasta and Parmesan

By á-2469

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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 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.


Nutritional Information
Calories:269 (15% from fat)
Fat:4.6g (sat 2.5g,mono 1.2g,poly 0.5g)
Protein:16.5g
Carbohydrate:39.4g
Fiber:3.4g
Cholesterol:10mg
Iron:2.6mg
Sodium:912mg
Calcium:210mg

Joanne Weir, Cooking Light, AUGUST 2004