Summer Garden Pasta Soup Recipes

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

Steps:

• In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers and onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half. , Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through. , Transfer to a large bowl. Sprinkle with the cheese, parsley, garlic pepper and salt; toss to coat.

Steps:

• 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.
• 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.
• 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.
• Per serving:
• Calories: 230
• Total fat: 3g
• Protein: 11g
• Fiber: 6g
• Carbohydrate: 42g
• Cholesterol: 0mg
• Sodium: 275mg