Vegetarian

Summer Squash Soup w/ tomatoes, pasta, and parmesan is for Dinner.

Summer Squash Soup w/ tomatoes, pasta, and parmesan takes 5 minutes to prepare.

Summer Squash Soup w/ tomatoes, pasta, and parmesan takes 15 minutes to cook.

Summer Squash Soup w/ tomatoes, pasta, and parmesan makes 4 servings.

The ingredients for Summer Squash Soup w/ tomatoes, pasta, and parmesan are:

6 cups water
1.5 Rapunzel vegan vegetable no salt added bouillon cubes
4 oz of whole wheat organic farfalle
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

Here is how you make Summer Squash Soup w/ tomatoes, pasta, and parmesan:

Bring bouillon 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.Serving Size: Makes 4 (2 cup) servingsNumber of Servings: 4Recipe submitted by SparkPeople user THESHRINKINLADY.

The nutritional information for Summer Squash Soup w/ tomatoes, pasta, and parmesan is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 216.2

• Total Fat: 5.9 g
• Cholesterol: 11.2 mg
• Sodium: 354.0 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 6.4 g
• Protein: 11.7 g

Summer Squash Soup w/ tomatoes, pasta, and parmesan is Italian cuisine.