SUMMER SQUASH SOUP WITH PASTA AND PARMESAN RECIPE

6 cups fat-free, less sodium chicken broth
3 cups water
2-1/4 cups uncooked farfalle (about 6 oz. 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 oz) grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced fresh basil

1. bring broth and water to a boil in a dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and 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

Yield: 4 servings (serving size: about 2 cups)