Yield: 1 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Vegetable oil |
½ cup | Chopped onion |
1 \N | Clove garlic;, chopped |
2 cans | Reduced salt chicken broth |
1 can | (28-ounces) crushed tomatoes |
⅓ cup | Alphabet pasta |
½ cup | Parsley leaves |
1 cup | Chopped broccoli |
1 cup | Chopped carrots |
1 cup | Sliced celery |
\N \N | Salt and pepper to taste |
2 tablespoons | Grated Parmesan cheese;, optional |
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@...> on Feb 01, 1998