Great basic but flavorful soup recipe. Tonight I didn’t use any celery because I didn’t have it on hand. I also added some fresh sweet corn I picked up at a local farm stand. Delicious!
2 tablespoons extra-virgin olive oil
1 cup chopped celery
1 medium carrot, sliced (about 3/4 cup)
2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup ditalini or other small pasta
4 cups low-sodium chicken or veggie broth
A dash of Italian seasoning
1 tablespoon of fresh lemon juice
1/4 teaspoon kosher salt
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 broth, and bring to a boil over high heat. Add ditalini. Cook until pasta is just tender, about 8-9 minutes.
Stir in italian seasoning and lemon juice. Season with pepper and additional salt, to taste.
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.
Mommy tip! For extra fast preparation, I grate all my veggies and garlic. It takes less time to prep and cook!