Vegetable Pasta Soup
Recipe from Diabetic Living

Make this quick soup as a side dish for lunch or dinner or serve it as an appetizer.

Vegetable Pasta Soup

by 3  people

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  • 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  ounce box 
    reduced-sodium chicken broth
  • 4   cups 
  • 1 1/2  cups 
    dried ditalini pasta
  • 1/4  cup 
    shaved Parmesan cheese
  • 2   tablespoons 
    snipped fresh parsley
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.
To serve, top individual servings with Parmesan cheese and parsley. Makes 12 (3/4-cup) appetizer servings.
Nutrition information
Per Serving: cal. (kcal) 86, Fat, total (g) 2, chol. (mg) 1, sat. fat (g) 0, carb. (g) 14, fiber (g) 1, pro. (g) 4, sodium (mg) 227, Vegetables () 0.5, Starch () 0.5, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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