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| Squash and Pasta Soup with Parmesan |
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3 cups water |
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6 cups fat-free, less sodium chicken broth |
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2 ¼ cup bow tie pasta (uncooked) |
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2 cups finely diced zucchini |
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2 cups finely diced yellow squash |
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1 tablespoon fresh lemon juice |
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1 tablespoon chopped fresh basil |
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1 tablespoon chopped fresh parsley |
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½ teaspoon chopped fresh oregano |
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¼ teaspoon chopped fresh thyme |
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½ teaspoon freshly ground black pepper |
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½ cup grated Parmigiano-Reggiano cheese |
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Thinly sliced fresh basil, for garnish |
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Place water and broth in a Dutch oven; bring to a boil. |
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Add pasta and cook until almost tender, about 8 minutes. |
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Add zucchini, yellow squash, lemon juice, basil, parsley, oregano, thyme and black pepper; stir. Reduce heat to a simmer and cook until squash is tender and pasta is done, about 4 minutes. |
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Serve with Parmigiano-Reggiano and sliced basil. |
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