Summer Squash Soup with Pasta and Parmesan

Summer squash season is over. But it wasn't when I made this. I'm obviously still behind on blog posting, but slowly getting caught back up. This was a nice chunky soup that uses the abundance of summer squash. The fresh herbs and parmesan tied all of the flavors nicely together and it didn't feel like I was violating any "no soup" laws pre-cold weather because the soup was light and fresh.

6  cups  fat-free, less-sodium chicken broth 

3  cups  water 

2 1/4  cups  uncooked farfalle (about 6 ounces 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 ounces) grated Parmigiano-Reggiano cheese 

1/4  cup  thinly sliced fresh basil

 

Bring broth 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.