Thursday, July 3, 2014

Summer Squash Soup

We've had an abundance of summer squash in our CSA so far this year, and this recipe was quick, easy, healthy, and pretty delicious.
yield: 4 large servings

6C chicken broth
3C water
2 ¼C uncooked farfalle
4C finely chopped summer squash
1 tbs fresh parsley, chopped
1 tbs fresh basil, chopped
1 tbs lemon juice
½ tsp fresh thyme, chopped
½ tsp fresh oregano, chopped
½ tsp black pepper
½C grated parmigiano-reggiano cheese
¼C fresh basil, thinly sliced

  1. Bring broth and water to a boil in a Dutch oven.
  2. Add pasta, and cook 8 minutes or until almost tender.
  3. Add squash and the next 7 ingredients (through pepper).
  4. Reduce heat and simmer for 5 minutes.
  5. Sprinkle cheese and basil over soup.
  6. Enjoy!

No comments:

Post a Comment