Pasta Vegetable Soup with Croutons

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Pasta Vegetable Soup with Croutons

 

6 cups vegetable 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

 

Combine 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.

 

 

 

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