Summer Garden Pasta Soup
This garden-fresh medley is a good choice when you want a summery soup that is slightly warm rather than chilled.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Combine the water with bouillon cubes in a large soup pot with the fresh and dried tomatoes, zucchini, and scallions. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the zucchini is tender but still firm, about 10 minutes.
Step 2
Add the beans and parsley, then season with salt and pepper. Remove from the heat and let the soup stand off the heat for an hour or so before serving. This will give it time to cool somewhat as well as to develop flavor.
Step 3
About 20 minutes before the soup is to be served, bring water to boil in a separate large saucepan and cook the pasta until al dente. Drain and rinse briefly with cool water, then stir into the soup. Taste to adjust the salt and pepper, then serve just warm.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 230
Step 6
Total fat: 3g
Step 7
Protein: 11g
Step 8
Fiber: 6g
Step 9
Carbohydrate: 42g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 275mg
