Minestrone Soup

1 small zucchini, diced
1 small yellow squash, diced
1 small carrot, diced
1 fennel bulb, diced
1 small red onion, diced
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
1 stalk celery, diced
1 T chopped fresh garlic
1/4 C chopped fresh basil
1/4 C chopped fresh parsley
2 qt low-sodium chicken broth
1 C bowtie macaroni
2 T lemon juice
Freshly ground black pepper to taste

Sauté zucchini, squash, carrots, fennel, onion, bell peppers, celery, and garlic for 6 to 8 minutes, or until tender. Stir in half of both the basil and parsley. Add the chicken broth and bowtie macaroni and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Stir in the lemon juice, black pepper, and the remaining basil and parsley.