|8 oz • Small Shells, Orzo or other small pasta shape|
|6 cups • Low-sodium chicken broth|
|4 cups • Water|
|4 • Carrots • peeled and diced|
|2 • Celery rib • diced|
|1 • Onion • peeled and diced|
|1/2 cup • Croutons|
|1/2 cup • Parsley - chopped|
|1/4 tsp • Black pepper|
|Salt to taste|
|1/2 cup • Parmesan cheese|
Combine chicken broth, water, carrots, celery and onions in a 5-quart heavy pot. Heat to boiling, reduce heat to a simmer and cover pot. Simmer 15 minutes.
Stir pasta into chicken broth mixture. Increase heat to boiling. Cook 5 minutes, stirring often. Stir in parsley, pepper and salt to taste. Continue boiling until pasta is al dente, tender but firm to the bite, about 8 minutes. Ladle some pasta and broth into each serving bowl. Sprinkle croutons and Parmesan cheese over each serving.