Pasta Vegetable Soup with Croutons
Serves 5 to 6
8 oz. Small Shells, Orzo or other small pasta shape, uncooked
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)
1/2 cup croutons
1/2 cup chopped fresh parsley
1/4 tsp. ground black pepper
Salt to taste
1/2 cup Parmesan cheese
Combine chicken broth, 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.