Wednesday, August 5, 2009

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!

1 comment:

  1. All of it looks so yummy! I've got to get more organized with my cooking. I worked on "eating down my pantry" all year so that I could restock in a different, more healthy way, but I haven't decided which route I wanted to go. My vegetarian friends, of course, route for that. I like meat in moderation so that's out for now. I like flavorful, ethnic dishes especially that are good for you. Any suggestions? I have tons of cookbooks. :-D

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