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, chopped (about 1/2 cup)
1/4 teaspoon kosher OR sea salt
1/3 cup orzo OR other small pasta OR broken-up spaghetti
4 cups low-sodium chicken broth (1 qt box, or 2 cans)
small handful fresh parsley leaves OR basil OR dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
freshly ground black pepper

heat the olive oil in a medium saucepan over medium heat; add the celery, carrot, garlic and onion. season with salt, and cook until tender, about 6 minutes. 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.

stir in parsley, basil or dill and lemon juice. season with pepper and additional salt, to taste.

4 servings (about 4 cups)

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini meatballs, if desired, for another meal.