Summer Squash Soup with Pasta and Parmesan

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

Yield:

4 servings (serving size: about 2 cups)

Recipe from

Nutritional Information

Calories 269
Caloriesfromfat 15 %
Fat 4.6 g
Satfat 2.5 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 16.5 g
Carbohydrate 39.4 g
Fiber 3.4 g
Cholesterol 10 mg
Iron 2.6 mg
Sodium 912 mg
Calcium 210 mg

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

Preparation

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.

Note:

Joanne Weir,

August 2004
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