Makes: 5 to 6 Serves

8 oz Small shells, ozro 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
1/2 cup croutons
1/2 cup fresh parsley, chopped
1/2 tsp ground black pepper
salt to taste
1/2 cup Parmesan cheese

1. Combine chicken broth, water, carrots and onions in a 45 quart heavy pot.
2. Heat to boiling, reduce heat to simmer and cover pot. Simmer 15 minutes.
3. Stir pasta into chicken broth mixture.
4. Increase heat to boiling. Cook 5 minutes, stirring often.
5. Stir in parsley, pepper and salt to taste.
6. Continue boiling until pasta is al dente, tender but firm to the bite, about 8 minutes.
7. Ladle some pasta and broth into each serving bowl.
8. Sprinkle croutons and parmesan cheese over each serving.

Be Sociable, Share!

•