CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats, Dairy |
|
Soups &, Stews |
1 |
Servings |
INGREDIENTS
1 |
ts |
Vegetable oil |
1/2 |
c |
Chopped onion |
1 |
|
Clove garlic;, chopped |
2 |
cn |
Reduced salt chicken broth |
1 |
cn |
(28-ounces) crushed tomatoes |
1/3 |
c |
Alphabet pasta |
1/2 |
c |
Parsley leaves |
1 |
c |
Chopped broccoli |
1 |
c |
Chopped carrots |
1 |
c |
Sliced celery |
|
|
Salt and pepper to taste |
2 |
tb |
Grated Parmesan cheese;, optional |
INSTRUCTIONS
Heat oil in a saucepan over medium heat. Add onion and garlic and cook
until the onion is soft,about 2 minutes. Stir occasionally.Add chicken
broth, tomatoes, pasta, and parsley to the saucepan. Bring the liquid to a
boil, reduce heat, and simmer for 10 minutes. Add broccoli, carrots, and
celery to soup; cook 10 minutes. Add salt and pepper to taste. With adult
help, ladle soup into serving bowl and sprinkle with Parmesan cheese before
serving, if desired.
Recipe by: Makes 6 servings
Posted to recipelu-digest Volume 01 Number 664 by James and Susan Kirkland
<kirkland@gj.net> on Feb 01, 1998
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