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 - teaspoon salt
1/2 - teaspoon freshly ground black pepper
1/2 - - cup small pasta, cooked al dente and drained
1 - Tablespoon Italian parsley, chopped
1 - cup croutons

• In a small skillet, sauté the leek until golden. 
• Drain and place in the 3-quart or larger slow cooker.
• In the slow cooker, add leek, parsnips, carrots, chicken stock, bay leaf, salt, and pepper.
• Cover and cook on LOW for 6-9 hours or on HIGH for 2 to 4 hours until the vegetables are tender.
• Add the pasta during the last hour of cooking.
• Sprinkle each individual serving with garnish of parsley and croutons.