Summer Squash Soup with Pasta and Parmesan

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

Yield: 4 servings (serving size: about 2 cups)

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.

Nutritional Information

Calories:

269 (15% from fat)

Fat:

4.6g (sat 2.5g,mono 1.2g,poly 0.5g)

Protein:

16.5g

Carbohydrate:

39.4g

Fiber:

3.4g

Cholesterol:

10mg

Iron:

2.6mg

Sodium:

912mg

Calcium:

210mg