Summer Squash Soup

Cooking the pasta and squash together in chicken broth
is a great way to give everything in this soup great flavor.
Fresh thyme, oregano, and basil,
and a generous amount of Parmesan help too.
Stir in chopped leftover chicken or pork
to make this dish more substantial.

Ingredients:
6 cups low salt chicken broth
3 cups water
2 1/4 cups uncooked bow tie pasta
2 cups yellow squash,finely chopped
2 cups zucchini,finely chopped
2 tomatoes,quartered
1 tablespoon parsley,chopped
1 tablespoon basil,chopped
1 tablespoon lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmigian cheese
olive oil

Directions:
In a large pot bring broth and water to a boil.
Add pasta, and cook 8 minutes or until almost tender.
Add squash and all ingredients
except cheese and olive oil.
Reduce heat, and simmer 4 minutes
or until pasta is done and squash is tender.
Sprinkle with cheese,drizzle with olive oil,Serve