Nutrition per serving may change if servings are adjusted.
2 teaspoons olive oil
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
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.
To serve, top individual servings with Parmesan cheese and parsley.