Parsnip and Carrot Soup

1 medium leek, thinly sliced
4 medium parsnips, peeled and diced
4 medium carrots, peeled and diced
4 cups nonfat chicken stock
1 bay leaf
1/2 tsp. salt
1/2 tsp pepper
1/2 cup small pasta, cooked al dente and drained
1 Tbs. Italian parsley, chopped (Garnish)
1 cup lowfat croutons (Garnish)

In a small skillet, saute the leek until golden. Dreain and place in the slow cooker. Add the remaining ingredients except for the pasta, parsley and crouton. Cover; cook on Low 6 - 9 hours or untill vegetables are tender (or on High for 2 -4 hours). Add the pasts during the last hour of cooking. Sprinkle each individual serving with a garnish ofparsley and croutons. Makes 4 servings; 2 grams fat per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user TBING10.