Rating: 3.5 stars
13 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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

Joanne Weir
Recipe by Cooking Light August 2004


Recipe Summary

4 servings (serving size: about 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

269 calories; calories from fat 15%; fat 4.6g; saturated fat 2.5g; mono fat 1.2g; poly fat 0.5g; protein 16.5g; carbohydrates 39.4g; fiber 3.4g; cholesterol 10mg; iron 2.6mg; sodium 912mg; calcium 210mg.