Vegetable Soup With Pasta
6 cups low-sodium chicken broth
4 medium carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
8 oz. small shells, orzo, or other small shape pasta
1/2 cup chopped fresh parsley
1/4 teaspoon black pepper
Salt, to taste
1/2 cup croutons
1/2 cup grated Parmesan cheese
In a large heavy pot, bring chicken broth and 4 cups water to a boil. Add carrots, celery, and onion. Reduce heat to a simmer and cover pot. Simmer 15 minutes.
Increase heat to boiling. Stir pasta into chicken broth mixture. Cook 5 minutes, stirring often. Stir in parsley, pepper, and salt. Continue boiling until pasta is al dente, about 8 minutes. Ladle some pasta and broth into each serving bowl. Sprinkle croutons and Parmesan cheese over each serving.
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