4 cups no-chicken broth
1/2 cup baby carrots, sliced into 1/4-inch rounds
1 stalk celery, chopped (about 1/2 cup)
1/2 tsp. granulated onion
3 oz. dry fettuccine, broken into 2-inch pieces (about 1/2 cup)
2 1/2 Tbs. plain TVP bits
2 green onions, thinly sliced (about 1/3 cup)
1 Tbs. minced fresh parsley
1. Combine broth, carrots, celery and onion in large saucepan over medium-high heat, and bring to a simmer. Reduce heat to low, and stir in fettuccine. Simmer, partially covered, 15 minutes. Stir in TVP and green onions.
2. Cook 5 minutes more, or until vegetables and noodles are tender. Remove from heat, stir in parsley, and season with salt and pepper.