Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 | Whole carrots; diced |
| 2 | Stalks celery; diced |
| 1 | Onion; diced |
| ¼ cup | Green pepper; diced |
| 3 cans | Chicken broth |
| ¼ teaspoon | Black pepper |
| ½ cup | Parsley |
| 2 teaspoons | Oregano |
| ¼ teaspoon | Marjoram |
| 2 | Cloves garlic |
| ½ cup | Mushrooms; diced |
| ½ cup | Broccoli |
| Parmesan cheese | |
| 10 ounces | Shells or small pasta |
Notes: By Annie Nalesnik, Nesquehoning. The Times News, PA Bring large pot chicken broth, onion, celery, pepper, carrots to a boil.
Add oregano, parsley, marjoram, garlic cloves. Add pasta next. Bring to a boil again. Add tomatoes, mushrooms and broccoli. Simmer. Add Parmesan cheese on top.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 7, 1998