2.21.2014

foodie fridays


Summer Squash Soup from Cooking Light

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.





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