Summer Squash Soup with
Pasta and Parmesan

This soup makes the most of fresh summer herbs and squash.

6 cups low-sodium vegetable stock
3 cups water
2 1/2 cups uncooked 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 tsp chopped fresh thyme
1/2 tsp chopped fresh oregano
1/2 cup grated parmesan cheese

1. Bring broth and water to a boil in a large soup pot. 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.

Yield 4 servings (about 2 cups)

Nutrition Analysis per serving: 269 calories, 4.6g fat, 16.5g protein, 39.4g carbohydrates, 3.4g fiber, 10mg cholesterol, 2.6mg Iron, 912mg sodium, 210mg calcium.

Nutrition Facts: Summer Squash
The nutrients in summer squash are useful for the prevention of other conditions as well. High intakes of fiber-rich foods help to keep cancer-causing toxins away from cells in the colon, while the folate, vitamin C, and beta-carotene help to protect these cells from the chemicals that can lead to colon cancer. The antioxidants vitamin C and beta-carotene also have anti-inflammatory properties that make them helpful for conditions like asthma, osteoarthritis, and rheumatoid arthritis, where inflammation plays a big role. The copper found in summer squash is also helpful for reducing the painful symptoms of rheumatoid arthritis. And the fiber content may be helpful for reducing the uncomfortable diarrhea or constipation of irritable bowel syndrome.

Tips for Preparing Summer Squash:

• Wash summer squash under cool running water and then cut off both ends. You can then proceed to cut it into the desired size and shape for the particular recipe.
  

A Few Quick Serving Ideas:

• Sprinkle grated zucchini or other summer squash on top of salads and sandwiches.
• Enjoy an easy to make ratatouille by healthy sautéing summer squash, onions, bell peppers, eggplant and tomatoes and then simmering the mixture in tomato sauce. Season to taste.
• Serve raw summer squash with your favorite dips.
• Add zucchini or other summer squash to your favorite muffin or bread recipe; decrease the amount of liquid in the recipe by about one-third to compensate for the moisture present in the squash.