Summer Garden Pasta Soup

• 6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
• 2 pounds ripe tomatoes, diced
• 1/4 cup oil-cured sun-dried tomatoes, finely diced
• 2 medium-small zucchini, quartered lengthwise and sliced
• 3 to 4 scallions, white and green parts, thinly sliced
• One 16-ounce can navy beans, drained and rinsed
• 1/4 to 1/2 cup chopped fresh parsley, to taste
• Salt and freshly ground pepper to taste
• 2 cups tiny shell pasta or ditalini

1. Combine the water with bouillon cubes in a large soup pot with the fresh and dried tomatoes, zucchini, and scallions.
2. Bring to a rapid simmer, then lower the heat.
3. Cover and simmer gently until the zucchini is tender but still firm, about 10 minutes.
4. Add the beans and parsley, then season with salt and pepper.
5. Remove from the heat and let the soup stand off the heat for an hour or so before serving.
6. This will give it time to cool somewhat as well as to develop flavor.
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. Drain and rinse briefly with cool water, then stir into the soup.
9. Taste to adjust the salt and pepper, then serve just warm.
10. Per serving:
11. Calories: 230
12. Total fat: 3g
13. Protein: 11g
14. Fiber: 6g
15. Carbohydrate: 42g
16. Cholesterol: 0mg
17. Sodium: 275mg

water, tomatoes, oilcured sundried tomatoes, zucchini, scallions, navy beans, fresh parsley, salt, tiny shell pasta

Taken from www.epicurious.com/recipes/food/views/summer-garden-pasta-soup-378969 (may not work)