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Parsnip And Carrot Soup

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Ingredients

2 medium leeks, thinly sliced

8 medium parsnips, peeled and diced

8 medium carrots, peeled and diced

8 cups nonfat chicken stock

2 bay leaves

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup small pasta, cooked al dente and drained

2 tablespoons Italian parsley, chopped

2 cups lowfat croutons

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