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Summer Squash Soup

Ingredients

  • 6 cups fat-free, low-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 parsely
  • 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

Cooking Instructions

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 black pepper).  Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender.  Sprinkle with cheese and basil, and serve immediately for best results.

Enjoy this easy & delicious soup from MyRecipes!