Summer Squash Soup with Pasta and Parmesan
INGREDIENTS
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6 cups fat-free, less-sodium chicken broth
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3 cups water
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2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
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2 cups finely chopped yellow squash
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2 cups finely chopped zucchini
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh basil
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1 tablespoon fresh lemon juice
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1/2 teaspoon chopped fresh thyme
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1/2 teaspoon chopped fresh oregano
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1/2 teaspoon freshly ground black pepper
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1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
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1/4 cup thinly sliced fresh basil
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