INGREDIENTS
- 3 1/2 cups chicken broth or vegetable
- 1 1/4 cups bowtie pasta or other short pasta
- 1/3 cup fresh basil cut into ribbons, divided
- 1/2 tsp fresh oregano finely chopped
- 1/2 tsp fresh thyme finely chopped
- 1/2 tsp pepper
- 1 1/2 cups yellow squash about 1 small squash; cut into 1/2″ dice
- 1 1/2 cups Zucchini about 1 small zucchini; cut into 1/2″ dice
- 2 tsp fresh lemon juice
- 1 1/2 oz Parmigiano-Reggiano cheese grated or shaved
INSTRUCTIONS
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Add broth to the blender pitcher and secure the lid.
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Touch SOUP one time (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
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When heating is complete and the display reads 15:00, touch PAUSE and add the pasta. Resume by touching START.
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When the display reads 5:30, touch PAUSE and add 1 tbsp of the basil, the oregano, thyme, pepper, squash and zucchini. Stir to combine. Secure the lid and resume by touching START.
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When the Soup program is complete, stir in lemon juice and adjust seasonings.
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Serve hot topped with cheese and remaining basil ribbons.
RECIPE NOTES
Vegetarian (when you choose vegetable broth option), GF (if gluten-free pasta is used)
Source:- Cosorithis