Vegetable Noodle Soup
By Katecooks
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
Details
Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from foodnetwork.com
Preparation
Step 1
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.
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.
Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved
From Food Network Kitchens
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-noodle-soup-recipe.html?oc=linkback
You'll also love
- Shrimp Boil Foil Packets 4.6/5 (20 Votes)
- Carrot Cake In A Mug 4.6/5 (19 Votes)
- Simple Egg Pasta 4.6/5 (19 Votes)
- Tuna Macaroni Salad 4.3/5 (24 Votes)
- Thai Beef Drunken Noodles 4.6/5 (20 Votes)
Review this recipe