Summer Squash Soup w/ tomatoes, pasta, and parmesan
Nutritional Info
- 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
View full nutritional breakdown of Summer Squash Soup w/ tomatoes, pasta, and parmesan calories by ingredient
Number of Servings: 4
Ingredients
-
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
Directions
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) servings
Number of Servings: 4
Recipe submitted by SparkPeople user THESHRINKINLADY.
Serving Size: Makes 4 (2 cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user THESHRINKINLADY.