*Summer Squash Soup with Farfalle Pasta & Herbs*

Tonight Jay O. & I were wanting something light & healthy & decided that a summer soup would be perfect.  I absolutely loved this recipe and it's perfect for a low key night at home, & very easy to prepare!

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

I used fresh basil since that was the herb the recipe calls the most for, and I used dry parsley, thyme, and oregano.  I hate buying a whole thing of parsley, etc. just to use a 1/2 tsp...silly!  

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 5-10 minutes or until pasta is done and squash is tender (the longer the more the flavor will soak in:)). 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

I served it with rustic garlic bread.  Very yummy!!!