Vegetable soup with orzo pasta

Ingredients:

• 1/3 cup orzo pasta (risoni, riso) or other small pasta, or egg noodles, or broken thick spaghetti
• 2 tbsp. l. olive oil
• 1 stalk celery, chopped (about 1 cup)
• 1 medium carrot, chopped (about 3/4 cup)
• 1 clove garlic, crushed
• 1/4 medium onion, chopped, about 1/2 cup
• 1/4 teaspoon coarse salt
• 4 cups lightly salted chicken broth (2 cans or 1 1-liter package)
• A small handful of chopped parsley, basil, or dill leaves (about 2 tablespoons)
• Juice of half a lemon (about 1 tbsp)
• To serve: Whole grain crackers or cheese sticks

Preparation:

1. In a medium saucepan, heat the olive oil over medium heat; add all the vegetables, garlic, and onion. Season with salt and sauté until soft, about 6 minutes. Add the dried pasta and sauté until golden brown, about 2 minutes. Then pour in the broth and bring to a boil over high heat. Cook, covered, until the pasta is tender, about 8 minutes.
2. Stir in your chosen herbs and lemon juice. Season with salt and pepper to taste. Pour the soup into a thermos, pack it in a lunch bag with crackers and cheese sticks, and send the kids to school. You can also add boiled chicken or meatballs to the soup if desired.
   
   
   Tips for Preparing for Future Use
   
   This soup keeps well in the freezer, so you can freeze any leftovers. Make a double batch to keep it on hand..