Winter weather is here so hot & hearty meals are a must. After a long weekend and being a busy body once I got back in town I needed something quick, easy, and loaded with veggies. I made vegetable noodle soup with a grilled cheese sandwich on the side.

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 sea salt
1/3 cup extra wide egg noodles, whole grain
4 cups low-sodium vegetable broth or stock (1 quart box, or 2 cans)
6-8 small golden potatoes
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: Grilled sandwich on whole wheat Bolillo bread (just like the tortilla this too is a staple to Mexico) with fresh shaved sharp cheddar cheese. I used my George Foreman grill ! It turned out great. I sliced the Bolillo roll in half, turned it inside out and placed fresh sharp cheddar cheese then butter and olive oil on outside of the roll. Grilled to perfection.

Instructions:

1. 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.

2. 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.

3. Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste.