Soup in the summer? Not exactly something you’re craving in 100+ degree weather, is it?
Well, this soup is different – it takes full advantage of summer vegetables and fresh herbs and most importantly, it tastes DELICIOUS either hot or chilled. I served it hot the first night, but enjoyed cold leftovers straight from the fridge over the next few days and I swear it got better with each day.
This soup came out of one of those “let’s use everything in the fridge and throw it in a pot” evenings. Honestly, sometimes these types of creations turn out terribly (it turns out Peanut Butter doesn’t go with everything…), but when you have such fresh veggies and flavorful herbs, anything can be tasty.
This soup is ready in no time – great if you’re in a hurry.
For a simple dinner or a flavorful appetizer, try this. One piece of advice – I urge you to use fresh herbs (not dried) and a good quality block of parmesan to make this extra special.
Summer Squash and Zucchini Soup with Parmesan
6 cups fat-free, low-sodium chicken broth
3 cups water
2.5 cups uncooked whole wheat fusilli (I used Trader Joe’s brand, most types of whole-wheat pasta should work)
2 cups zucchini, chopped into 1 inch pieces
2 cups yellow squash, chopped into 1 inch pieces
2 Tablespoons fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1 Tablespoon lemon juice
1 teaspoon fresh herbs (I just used thyme because it is what I had, but feel free to use whatever you have. Oregano would be delicious)
Salt and pepper to taste
Grated Parmigiano-Reggiano for serving
1/4 cup basil for serving, sliced
Bring the chicken broth and water to a boil in a large pot or Dutch oven. Add the pasta and cook for 5 minutes. Then, add the zucchini, squash, parsley, basil, lemon juice and herbs. Reduce the heat and simmer for 5 minutes until the pasta is done and the squash is tender. Season with salt and pepper if desired. Serve among bowls and sprinkle with Parmigiano-Reggiano and basil.