| 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
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”