Summer Squash Soup with Pasta and Parmesan

A fresh-tasting soup that is perfect for summer!

serves 8 (1 c. =  3 points +)

• 6 c. fat-free chicken broth
• 3 c. water
• 2-¼ c. uncooked farfalle ( bow tie) pasta ( about 6 oz.)
• 2 c. finely chopped yellow squash
• 2 c. finely chopped zucchini
• 1 tsp. dried parsley
• 1 T. chopped fresh basil
• 1 T. lemon juice
• 1 tsp. chopped fresh thyme
• ½ tsp. dried oregano
• ½ tsp. black pepper
• ½ c. Parmesan cheese, grated

Bring broth and water to a boil in a Dutch oven or large pot. Add pasta and cook 8 minutes. Add remaining ingredients except for Parmesan cheese. Reduce heat and cook for 4 minutes or until pasta is done and vegetables are tender. Sprinkle with Parmesan.

adapted from "Cooking Light"