Note: For this recipe, you'll need to use a knife and put the soup pot on the stove, so get help from a grownup. This soup works as a packed lunch if you use a thermos. It also can be frozen in individual containers for future use.

Prep time: 40-50 minutes

What you need:

• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 clove garlic, chopped
• 1 (16 oz.) box of low-sodium vegetable stock
• 1 (28 oz.) can of crushed tomatoes
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup basil, chopped
• ¾ cup alphabet shaped pasta

Equipment and supplies

• Large Dutch oven or other heavy bottomed stock pot
• Knife
• Cutting board

What to do:

1. Place olive oil into the large pot over medium heat. (Adult help needed here!)
2. Add onion, carrots, celery, and garlic and cook until vegetables begin to soften, about 8 minutes.
3. Stir in vegetable stock and crushed tomatoes.
4. Season with salt and pepper.
5. Reduce heat to low and simmer for 25-30 minutes.
6. Stir in basil and pasta and cook until pasta is tender, about 5 additional minutes. Serve hot.

How much does this recipe make?

• 6 1-cup servings

Reviewed by: Mary L. Gavin, MD
Date reviewed: April 2011