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

Cooking Light

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.

Joanne Weir,

Cooking Light

August 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note