Back To School Soup -

As the days grow shorter and the school year begins anew, families everywhere are reminded of the importance of nutritious meals that fuel both body and mind. With busy schedules and the need for quick yet healthy options, parents often find themselves searching for recipes that not only satisfy hunger but also provide essential nutrients. Enter the "Back To School Soup" — a delightful blend of flavors and textures that is not only convenient but also packed with wholesome ingredients that make it a perfect fit for the back-to-school season.

Back To School Soup

As the school year kicks off, it’s essential to have nutritious meals on hand, and the Back To School Soup is the perfect solution. Quick to make and packed with wholesome ingredients, this vibrant soup combines the goodness of fresh vegetables, herbs, and lean proteins. Not only is it a delightful option for busy evenings, but it also allows for versatility, making it easy to customize. This soup promises to be a warm, comforting staple for families aiming to balance health and taste. Grab your ingredients and get ready to enjoy a hearty bowl that’s sure to satisfy!

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 carrots, peeled and sliced

2 celery stalks, diced

3 garlic cloves, minced

1 medium zucchini, diced

1 cup green beans, trimmed and cut into bite-sized pieces

1 cup corn (fresh, frozen, or canned)

1 can (14 oz) diced tomatoes, with juices

6 cups vegetable broth or chicken broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup small pasta (like ditalini or orzo)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the sliced carrots and diced celery, cooking for another 5 minutes until the vegetables begin to become tender.

Add Aromatics: Add the minced garlic and cook for an additional minute, until fragrant.

Incorporate the Rest of the Veggies: Stir in the diced zucchini and green beans. Cook for another 3-4 minutes, allowing the vegetables to soften slightly.

Combine Liquids: Pour in the diced tomatoes (with their juices) and the vegetable or chicken broth. Bring the soup to a simmer, then stir in the corn, dried basil, and oregano. Season with salt and pepper.

Add Pasta: Once the soup is simmering, add the small pasta. Cook according to package instructions, usually about 10-12 minutes, until al dente.

Taste and Adjust: After the pasta is cooked, taste the soup and adjust the seasoning with more salt and pepper if needed.

Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side for a fresh zing. Enjoy!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6