3 cups water
1 1/2 cups uncooked orzo
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.
VERDICT: LOVE the Rexie Soup! This soup was so quick and easy and packed so much seasonal flavor. I did alter the original by using orzo and adding chicken to make it a more complete meal. I get asked to make this soup all the time now and it is quickly becoming a family classic.