Ingredients: 3 (10-ounce) cans no-salt-added chicken broth, undiluted 2 cups water 2 large carrots, scraped and cut into 1-inch julienne strips 1 large sweet red pepper, seeded and cut into 1-inch julienne strips 1 medium leek, sliced 2 ounces uncooked vermicelli pasta, broken in half 1/2 teaspoon salt 1/8 to 1/4 teaspoon ground white pepper 1 tablespoon chopped fresh parsley or 2 teaspoons dried paarsley flakes Directions:Combine chicken broth and water in a large Dutch oven; bring to a boil. Add carrot, red pepper, and leek. Reduce heat and simmer 4 minutes. Add pasta, salt, and pepper; cook an additional 6 minutes or until pasta is done and vegtables are tender. To serve, ladle soup into individual bowls, and sprinkle each with parsley |