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Vegetable Pasta Soup

Ingredients

  • 2 teaspoons olive oil

  • Filippo Berio Extra Light Tasting Olive Oil 16.9 Fl Oz

  • 6 cloves garlic, minced

  • 1½ cups coarsely shredded carrot

  • 1 cup chopped onion

  • 1 cup thinly sliced celery

  • 1 (32 ounce) carton reduced-sodium chicken broth

  • 4 cups water

  • 1½ cups dried ditalini pasta

  • ¼ cup shaved Parmesan cheese

  • 2 tablespoons snipped fresh parsley

Instructions

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.

Source: http://www.eatingwell.com/recipe/264734/vegetable-pasta-soup/