Vegetable Noodle Soup
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a cooler spring day.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 90
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 90
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)
handful small fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
freshly ground black pepper
Directions:
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.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste.
Source: foodnetwork.com
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
