Vegetable Noodle Soup

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
* 2 (16 oz) cans chicken broth
* Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
* 1/2 lemon, juiced (about 1 tablespoon)
* Freshly ground black pepper

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. Season with pepper and additional salt, to taste.
Yield: 4 servings, about 4 cups

Tags: soup recipe, soup and chowder, recipe, vegetable noodle soup, recipes