Vegetable Noodle Soup (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This soup is just as good for dinner as it is for lunch - it's warming 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) |
freshly ground black pepper |
serving suggestion: whole-wheat crackers and cheese sticks |
Directions:
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.
4. Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved
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