Vegetable Noodle Soup

Makes 4 servings, 4 cups each

Maggy Dillon

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)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks

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.
3
TIP: 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 or mini-meatballs, if desired, for another meal.

Source: Maggy Dillon