8 cups chicken broth

2 carrots, peeled and sliced thinly

3/4 cup small pasta (the smaller the better!)

1/2 tsp parsley

1/2 tsp marjoram

1/2 cup grated Parmesan

 

Put the sliced carrots in the chicken broth and bring to a boil. Turn the heat down and cover, simmering for 8 minutes. Add the pasta and cook uncovered until done (however long your pasta needs to cook). Stir in the herbs and the Parmesan. Serve with extra grated Parmesan at the table, if desired. (tag: frugal)