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Summer Squash Soup with Pasta and Parmesan

Yield 4 servings (serving size: about 2 cups)
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

Nutrition 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

How to Make It

  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.