Pasta Vegetable Soup with Croutons

Recipe courtesy of The Associated Press, copyright 1996

  • 6.0 cups chicken broth, low-sodium
  • 4.0 cups water
  • 4.0 medium carrots, peeled and diced
  • 2.0 ribs celery, diced
  • 1.0 onion, peeled and diced
  • 8.0 ounces small shells, orzo or other small pasta shape, uncooked
  • 0.5 cup fresh parsley, chopped
  • 0.15 teaspoon black pepper, ground
  • salt, to taste
  • 0.5 cup croutons
  • 0.5 cup Parmesan cheese

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.