Prep: 10 min
Cook: 20 min
Yield: 4 servings, about 4 cups
Ingredients
2 tablespoons of extra-virgin olive oil
1 sliced (about 1 cup) rib celery
1 sliced (about 3/4 cup) medium carrot
1 smashed clove garlic
1/4 medium onion, about half cup
1/4 teaspoon of kosher salt
1/3 cup of orzo or other small pasta or broken up spaghetti or egg noodles
4 cups of low-sodium chicken broth (1 quarter box, or two cans)
Small handful of chopped (about 2 tablespoons) fresh parsley leaves, basil or dill
1/2 of juiced (about 1 tablespoon) lemon,
Freshly ground black pepper
Serving suggestion: Cheese sticks and whole-wheat crackers
Directions
First heat the olive oil in a medium saucepan over medium heat and add all the vegetables, garlic and onion. Then season with the salt, and cook until tender, for about six minutes. After that add the pasta and cook until slightly toasted and golden, for about two minutes. Then add broth, and bring to a boil over high heat. After that cook, covered, until pasta is just tender, for about eight minutes.
Next stir in whatever herb suits you, or your young eater, and lemon juice. Then season with pepper and additional salt, to taste. After that fill thermos, pack in a lunch sack with crackers and cheese sticks.
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