Here’s a sumptuous soup for four that is good for your bones and takes only about a half an hour to cook, from start to finish!
You will need:
1 5- to 6-quart Dutch oven or other large saucepan
6 cloves garlic, minced
2 teaspoons olive oil
1 1/2 cups coarsely shredded carrots (3 medium) or matchstick carrots
1 cup chopped onion (1 large)
1 cup thinly sliced celery (2 stalks)
1 32-ounce box of No MSG chicken broth (Do not dilute!)
1 1/2 cups of Mrs. Leeper’s Organic Rice Alphabets (ABC’s) pasta
1/4 cup of shredded Parmesan cheese or shredded Italian 5-cheese mixture
1/2 teaspoon of No MSG Lowry’s Seasoned Salt
2 tablespoons fresh parsley, chopped
In Dutch oven, cook garlic in oil over medium heat for 15 seconds. Add carrots, onion, and celery, and cook until tender, stirring occasionally. Add broth and bring to a boil. Add pasta and simmer for 7-10 minutes, uncovered, until the pasta is tender. Ladle soup into 4 bowls and top each with a tablespoon of shredded cheese and a 1/2 tablespoon of fresh parsley. Optional: Serve with toasted millet bread or Ezekiel bread.