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

ingredients

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

directions

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!