Vegetable Noodle Soup

• 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.
2. Season with the salt, and cook until tender, about 6 minutes.
3. Add the pasta and cook until slightly toasted and golden, about 2 minutes.
4. Add broth, and bring to a boil over high heat.
5. Cook, covered, until pasta is just tender, about 8 minutes.
6. Stir in whatever herb suits you (or your young eater) and lemon juice.
7. Season with pepper and additional salt, to taste.
8. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
9. TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand.
10. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

extravirgin olive oil, celery, carrot, clove garlic, onion, kosher salt, orzo, lowsodium, handful fresh parsley, lemon, freshly ground black pepper, suggestion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/vegetable-noodle-soup-recipe.html (may not work)