This delicious and aromatic soup is made with fresh summer herbs, squash, zucchini, and pasta.

Serves: 4

Preparation time: 15 minutes

Cooking time: 12 minutes

Ingredients:

• 2 ¼ cups uncooked farfalle (about 6 ounces bow tie pasta)

• 6 cups low sodium, fat-free chicken broth

• 3 cups of water

• 2 cups finely chopped yellow squash

• 2 cups finely chopped zucchini

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped fresh basil

• 1 tablespoon chopped fresh parsley

• ½ teaspoon chopped fresh oregano

• ½ teaspoon chopped fresh thyme

• ½ teaspoon freshly ground black pepper

• ½ cup grated Parmigiano-Reggiano cheese, for garnish

• ¼ cup thinly sliced fresh basil, for garnish

Directions:

• In a Dutch oven, bring broth and water to a boil over medium-high heat.

• Add in pasta and cook for 8 minutes or until almost tender.

• Stir in squash, zucchini, lemon juice, basil, parsley, oregano, thyme, and black pepper.

• Reduce heat to medium-low and simmer for 4 minutes or until squash is tender and pasta is completely done.

• Garnish with cheese and sliced basil and serve.