Summer Soup

To continue with my "lets eat healthy" kick, which is really only in play a portion of the time, I made a Summer Squash Soup last night. It turned out really good - even my husband liked it!

Here's the recipe if you'd like to give it a try. It's out of a Healthy Cooking Magazine:

Yield

4 servings (serving size: about 2 cups)

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.

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

Cholesterol:

10mg

Iron:

2.6mg

Sodium:

912mg

Calcium:

210mg

The only changes I would make is adding less pasta and more broth.

On a side note, it makes me really happy when my fruit bowl is overflowing with goodness!