I have had this Summer Squash Soup recipe for many years. It was just sitting in my file waiting for me to use it! Now, I wish I hadn't waited so long to use it as it is delicious! It comes from Cooking Light magazine, and they did a terrific job in the creation of this soup. The recipe makes the most of fresh summer herbs and garden squash. Give this simple soup a try, and enjoy savory summer flavors for a light lunch or supper. I recommend serving it with warm crusty bread and butter - that way you have a complete, yet beautiful meal!
Preparation time is 30 minutes. Cook time is 15 minutes. Total time is 45 minutes.
6 cups chicken broth or vegetable broth
3 cups water
2 1/4 cup uncooked farfalle pasta (approximately 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
1/2 cup thinly sliced fresh basil
Bring the broth and water to a boil in a Dutch oven (6 quart heavy pot). Add the pasta, and cook 8 minutes or until almost tender. Add the squash and the next 7 ingredients (zucchini, parsley, basil, lemon juice, thyme, oregano, and pepper). Reduce heat, and simmer 4 minutes, or until the pasta is done and the squash tender. Add salt to taste. Sprinkle the soup with cheese and basil. Serves 4 (serving size is approximately 2 cups).
Cal 269, fat 4.6g, prot 16.5g, carb 39.4g, fib 3.4g, chol 10mg
(edited by Anna Weicht)