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Soup: Pasta Vegetable Soup w/Croutons

Source of Recipe

Associated Press


List of Ingredients

6 cups low-sodium chicken broth
4 cups water
4 medium carrots, peeled and diced (about 1 1/2 cups)
2 ribs celery, diced (about 1 cup)
1 onion, peeled and diced (about 1 cup)
8 ounces small shells, orzo or other small pasta shape, uncooked
1/2 cup chopped fresh parsley
1/4 teaspoon ground black pepper
salt to taste
1/2 cup croutons
1/2 cup Parmesan cheese


Recipe

Combine chicken broth, water, carrots, celery and onion in a 5-quart heavy pot. Heat to boiling, reduce heat to a simmer and cover pot. Simmer 15 minutes.

Stir pasta into chicken broth mixture. Increase heat to boiling. Cook 5 minutes, stirring often.

Stir in parsley, pepper and salt to taste. Continue boiling until pasta is tender but firm to the bite, about 8 minutes. Ladle some pasta and broth into each serving bowl. Sprinkle croutons and Parmesan cheese over each serving.


Serves 5 to 6.