Recipe: Pasta Vegetable Soup with Croutons

PASTA VEGETABLE SOUP WITH CROUTONS



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 oz. Small Shells, Orzo or other small pasta shape, uncooked
1/2 cup chopped fresh parsley
1/4 tsp. ground black pepper
Salt to taste
FOR SERVING:
1/2 cup croutons
1/2 cup Parmesan cheese

Combine chicken broth, 4 cups water, carrots, celery and onions 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 al dente, 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.

Makes 5-6 servings
Source: National Pasta Association