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Late Summer Squash Soup with Herbs

Source of Recipe


The Durango Herald






List of Ingredients



• 9 cups chicken stock
  
• 6 ounces dried farfalle pasta
  
• 2 Tbsp chopped fresh parsley
  
• 2 Tbsp chopped fresh chives
  
• 1 tsp chopped fresh thyme
  
• 1 tsp chopped fresh oregano
  
• 1-1/4 lbs. assorted summer squash (i.e., zucchini, pattypan, sunburst), cut into 1/2-inch dice
  
• 1/2 Tbsp lemon juice
  
• Salt and freshly ground black pepper
  
• 12 basil leaves, cut into thin strips
  
• 1/2 cup grated Parmigiano Reggiano
  






Instructions



1. In a large pot, bring the chicken stock to a boil. Add the farfalle and cook until almost cooked or al dente, 8 to 10 minutes. Add the herbs, squash, and lemon juice, and simmer 4 to 5 minutes. Season to taste with salt and pepper.
   
   
2. To serve, ladle the soup into bowls, garnish with basil and serve immediately. Pass the Parmigiano at the table.
   
   Makes 6 servings.