Parsnip and Carrot Soup | Recipe Cart | Recipe Cart

Ingredients

• 12 thin slices from a baguette
• 2 tablespoons unsalted butter, melted
• 1 small garlic clove, peeled
• 2 tablespoons vegetable oil
• 4 medium parsnips (about 1 pound), peeled and diced
• 4 medium carrots (about 1 pound), diced
• 1 medium leek, white and tender green, thinly sliced
• 5 cups chicken stock or canned low-sodium broth
• 1 bay leaf
• Salt and freshly ground pepper
• 1/2 cup tubetti or other small pasta
• 1 tablespoon chopped fresh parsley