Ingredients

• 1 teaspoon Vegetable oil
• 1/2 cup Chopped onion
• 1 Clove garlic;, chopped
• 2 cans Reduced salt chicken broth
• 1 can (28-ounces) crushed tomatoes
• 1/3 cup Alphabet pasta
• 1/2 cup Parsley leaves
• 1 cup Chopped broccoli
• 1 cup Chopped carrots
• 1 cup Sliced celery
• Salt and pepper to taste
• 2 tablespoons Grated Parmesan cheese;, optional

Directions

• Heat oil in a saucepan over medium heat.
• Add onion and garlic and cook until the onion is soft,about 2 minutes.
• Stir occasionally.
• Add chicken broth, tomatoes, pasta, and parsley to the saucepan.
• Bring the liquid to a boil, reduce heat, and simmer for 10 minutes.
• Add broccoli, carrots, and celery to soup; cook 10 minutes.
• Add salt and pepper to taste.
• With adult help, ladle soup into serving bowl and sprinkle with Parmesan cheese before serving, if desired.
• Recipe by: Makes 6 servings Posted to recipelu-digest Volume 01 Number 664 by James and Susan Kirkland
• net> on Feb 01, 1998