Summer Squash Soup with Pasta and Parmesan

Photo: Meeshdawg45

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

Yield: 4 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 15%
  • Fat: 4.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 16.5g
  • Carbohydrate: 39.4g
  • Fiber: 3.4g
  • Cholesterol: 10mg
  • Iron: 2.6mg
  • Sodium: 912mg
  • Calcium: 210mg

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

  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.
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