2 Tbsp. vegetable oil
1 onion (diced)
2 stalks celery (diced)
1 cup shredded carrot
1 large potato (diced)
2-32 oz. cartons of chicken stock
2-3 Tbsp. chopped parsley
2 cups seashell pasta
In large stockpot, heat the vegetable oil. Add diced onion and celery to pot and saute for couple of minutes add salt & pepper to taste. Add carrots and diced potato along with the chicken stock and chopped parsley. Place lid on pot and allow to simmer for about 10 minutes. Add pasta into soup and allow to simmer for an additional 6-7 minutes or until pasta is cooked.