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

• 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.

METHOD

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. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

4. Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

NOTE: This healthy recipe was from Foodnetwork.com