This soup makes the most of fresh summer herbs and squash.
When in season, yellow squash and zucchini grow in such abundance
they're hard to use up, and even in the winter they're tasty,
readily available, and inexpensive. Take advantage with this
simple, fresh soup. Fresh herbs, lemon juice, and pasta complement
the squash, while a generous topping of Parmesan adds distinctive
nutty and salty notes.
Servings: 4
Serving size: about 2 cups
6 cups fat-free, less-sodium chicken broth
3 cups water
2 1/4 cups uncooked farfalle (about 6 oz bow tie pasta)
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
1 Tbsp fresh lemon juice
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh oregano
1/2 tsp freshly ground black pepper
1/2 cup (2 oz) grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced fresh basil
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.
Servings: 4
Serving size: about 2 cups
Nutrition per Serving:
269 Calories, 15% from fat, 4.6g Fat, 2.5g Sat, 1.2g Mono, 0.5g Poly,
16.5g Protein, 39.4g Carbs, 3.4g Fiber, 10mg Cholesterol,
2.6mg Iron, 912mg Sodium, 210mg Calcium
From: Joanne Weir, Cooking Light, AUGUST 2004
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