Vegetable Noodle Soup

 

Vegetable Noodle Soup

This soup is just as good for dinner as it is for lunch --
it's warm and comforting and perfect for a rainy day.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 rib celery, sliced (about 1 cup)
• 1 medium carrot, sliced (about 3/4 cup)
• 1 clove garlic, smashed
• 1/4 medium onion, about 1/2 cup
• 1/4 teaspoon kosher salt
• 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
• 4 cups low-sodium chicken broth (1-quart box, or 2 cans)
• Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
• 1/2 lemon, juiced (about 1 tablespoon)

Instructions:

1. Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

2. Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

Quick Note:

This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand.
Also, you can stir in some cooked chicken, if desired, for another meal.