PASTA VEGETABLE SOUP WITH CROUTONS

PASTA VEGETABLE SOUP WITH CROUTONS

Ingredients for 6 Servings

8 oz Small Shells, Orzo or other small pasta shape, uncooked
6 cups Low-sodium chicken broth
4 cups Water
4 med Carrots, peeled and diced (about 1 1/2 cups)
2 Ribs celery, diced (about 1 cup)
1 Onion, peeled and diced (about 1 cup)
1/2 cup Croutons
1/2 cup Chopped fresh parsley
1/4 tsp Ground black pepper
Salt to taste
1/2 cup Parmesan cheese

Procedure:

1. Combine chicken broth, water, carrots, celery and onions in a 5-quart heavy pot.
2. Heat to boiling, reduce heat to a simmer and cover pot.
3. Simmer 15 minutes.
4. Stir pasta into chicken broth mixture.
5. Increase heat to boiling.
6. Cook 5 minutes, stirring often.
7. Stir in parsley, pepper and salt to taste.
8. Continue boiling until pasta is al dente, tender but firm to the bite, about 8 minutes.
9. Ladle some pasta and broth into each serving bowl.
10. Sprinkle croutons and Parmesan cheese over each serving.
11. Each Serving Provides:
12. 252 Calories , 12 g Protein , 40.4 g Carbohydrates , 4.8 g Fat , 8.7 mg Cholesterol , 765 mg Sodium ,
    Calories from Fat 17%
13. Pasta: Courtesy of the National Pasta Association - www.ilovepasta.org

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