Ingredients

• 1/2 cup dry low-protein pasta noodle of choice

• 1/3 cup carrots (thinly sliced or diced)

• 1 package seasoning and broth mix (or 1 tsp instant flavor powder)

• 2 cups water

• 1 tsp dried parsley flakes

• 1/2 tsp salt

• Dash of dried herbs of choice

For garlic snack croutons

• 1 1/3 cups of 1/2-inch cubes of low-protein bread of choice

• 2 tsp melted margarine

• 1/2 tsp garlic salt

Instructions

1. Mix all ingredients together, including uncooked low-protein pasta in a medium saucepan. Cover and bring to boil over high heat.

2. Turn heat down low, cover, and let simmer 12 minutes or until tender.

For garlic snack croutons

1. Cut crust off low-protein bread slices, and cut into 1/2-inch cubes.

2. Bake in a single layer in a 300°F oven for 30 minutes.

3. Mix melted margarine and garlic salt.

4. Place bread cubes into large bowl, and toss with drizzled garlic margarine to coat.

5. Pour onto paper towel to dry, and garnish each 1/2 cup bowl of soup with a handful of croutons.

Note: Leftover croutons can be stored in a plastic food storage bag.