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