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Ingredients
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8 oz Small Shells, Orzo or other small pasta shape, uncooked
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6 cups low-sodium chicken broth
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4 cups water
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4 medium carrots, peeled and diced (about 1 1/2 cups)
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2 ribs celery, diced (about 1 cup)
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1 onion, peeled and diced (about 1 cup)
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1/2 cup croutons
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1/2 cup chopped fresh parsley
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1/4 tsp ground black pepper
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Salt to taste
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1/2 cup Parmesan cheese
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Procedure
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.
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