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.
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.
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.