Summer Garden Pasta Soup

1. 1

   Combine the water with bouillon cubes in a large soup pot with the fresh and dried tomatoes, zucchini, and scallions.

2. 2

   Bring to a rapid simmer, then lower the heat.

3. 3

   Cover and simmer gently until the zucchini is tender but still firm, about 10 minutes.

4. 4

   Add the beans and parsley, then season with salt and pepper.

5. 5

   Remove from the heat and let the soup stand off the heat for an hour or so before serving.

6. 6

   This will give it time to cool somewhat as well as to develop flavor.

7. 7

   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.

8. 8

   Drain and rinse briefly with cool water, then stir into the soup.

9. 9

   Taste to adjust the salt and pepper, then serve just warm.

10. 10

    Per serving:

11. 11

    Calories: 230

12. 12

    Total fat: 3g

13. 13

    Protein: 11g

14. 14

    Fiber: 6g

15. 15

    Carbohydrate: 42g

16. 16

    Cholesterol: 0mg

17. 17

    Sodium: 275mg

* Per serving · 4 servings · Values may vary.

No additional tips available.