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Vegetable Pasta Soup Recipe

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This recipe for Vegetable Pasta Soup is from The Andecover Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons olive oil
6 cloves garlic, minced
1 1/2 cups coarsely shredded carrot
1 cup chopped onion
1 cup thinly sliced celery
1 32-ounce box reduced-sodium chicken broth
4 cups water
1 1/2 cups dried ditalini pasta
1/4 cup shaved Parmesan cheese
2 tablespoons snipped fresh parsley
Directions:
Directions:
1. In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, and celery; cook for 5 to 7 minutes or until tender, stirring occasionally. Add chicken broth and the water; bring to boiling. Add uncooked pasta; cook for 7 to 8 minutes or until pasta is tender.
2. To serve, top individual servings with Parmesan cheese and parsley. Makes 12 (3/4-cup) appetizer servings.
Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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