Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Soup: Carrot and Pasta Soup




Source of Recipe


unknown


List of Ingredients




8 cups chicken broth
2 carrots, peeled and sliced thinly
3/4 cup small pasta (the smaller the better!)
1/2 tsp parsley
1/2 tsp marjoram
1/2 cup grated Parmesan



Recipe



Put the sliced carrots in the chicken broth and bring to a boil. Turn the heat down and cover, simmering for 8 minutes.

Add the pasta and cook uncovered until done (however long your pasta needs to cook).

Stir in the herbs and the Parmesan. Serve with extra grated Parmesan at the table, if desired.