Vegetable Pasta Soup


1 1/2 cups pasta
2 teaspoons olive oil
4 cloves garlic
1 cups chopped carrots
1 cup chopped celery
1/2 onion
1 box reduced-sodium chicken broth
3 cups water
1/4 cup fresh Parmesan cheese


Garlic, carrots, celery and onion should be minced and chopped. Using a medium-large sauce pan combine garlic, carrots, onion, and celery.
Cook uncovered about 7-9 minutes. Stir occasionally, making sure tender. Add water and broth, bring to boil.
Add raw/hard paste and cook until pasta is at desired softness. Serve with light  Parmesan cheese over top.

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