"Chicken" Noodle Soup

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 t. granulated onion
3 oz. Dry fettuccine, broken into 2 inch pieces (about 1/2 cup)
21/2 T. plain TVP bits
2 green onions, thinly sliced (about 1/2 cup)
1 T. minced fresh parsley

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.

Cook 5 minutes more, or until vegetables and noodles are tender. Remove from heat, stir in parsley, and season with salt and pepper.