Serve this quick vegetable soup as an appetizer, or as a side dish for lunch or dinner.
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.
1/2 fat, 1/2 starch, 1/2 vegetable