- Servings: Makes 12 (3/4 cup) servings
Ingredients:
| 2 | |
| Teaspoons Olive Oil | |
| 6 | |
| Cloves Garlic, minced | |
| 1 1/ | 2 |
| Cups Coarsely Shredded Carrot | |
| 1 | |
| Cup Chopped Onion | |
| 1 | |
| Cup Thinly Sliced Celery | |
| 1 | |
| 32-oz box | Reduced-sodium Chicken Broth |
| 4 | |
| Cups Water | |
| 1 1/ | 2 |
| Cups Dried Ditalini Pasta | |
| 1/ | 4 |
| Cup Shaved Parmesan Cheese | |
| 2 | |
| Tablespoons Snipped Fresh Parsley | |
Directions:
1. In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, and celery; cook for 5 to 7 minutes or until tender, stirring occasionally. Add chicken broth and the water; bring to boiling. Add uncooked pasta; cook for 7 to 8 minutes or until pasta is tender.
2. To serve, top individual servings with Parmesan cheese and parsley. Makes 12 (3/4 cup) servings.
Nutrition Facts Per Serving:
Calories 86
Total Fat (g) 2
Saturated Fat (g) 0
Cholesterol (mg) 1
Sodium (mg) 227
Carbohydrate (g) 14
Fiber (g) 1
Protein (g) 4
