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As children transition back to school, their bodies and minds require the right fuel to perform at their best. Research shows that a balanced diet plays a significant role in children’s cognitive functions, helping them focus better and maintain energy levels throughout the day. Nutrient-rich foods provide the vitamins and minerals essential for growth and development, while also supporting a robust immune system.

Back To School Soup

As the school year begins, nourish your family with the delightful Back to School Soup. This easy, heartwarming recipe is packed with wholesome vegetables, healthy fats, and comforting small pasta, making it a perfect choice for busy weeknights. Not only does it provide essential nutrients for growing minds and bodies, but it’s also simple to prepare ahead of time. Discover how to create this delicious meal that brings families together around the dinner table. Enjoy warmth and nourishment every night!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

2 carrots, peeled and sliced into rounds

2 celery stalks, diced

3 garlic cloves, minced

1 medium zucchini, diced into half-moons

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

1 cup corn (can use 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 (such as ditalini or orzo)

Fresh parsley, finely 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 the onion is translucent and softened. Next, stir in the sliced carrots and diced celery, cooking for an additional 5 minutes until the vegetables are tender but still crunchy.

    Add Aromatics: Incorporate the minced garlic into the pot and cook for another minute, allowing the garlic to become fragrant while being careful not to burn it.

      Incorporate the Rest of the Veggies: Add the diced zucchini and green beans to the pot. Sauté for another 3-4 minutes, allowing these vegetables to soften slightly while still retaining their vibrant color.

        Combine Liquids: Pour in the diced tomatoes along with their juices, followed by the vegetable or chicken broth. Stir well, bringing the mixture to a gentle simmer. Then, add in the corn, dried basil, and oregano. Season the soup with salt and pepper to taste, mixing until combined.

          Add Pasta: Once the soup is simmering, carefully add the small pasta to the pot. Cook according to the package instructions, usually about 10-12 minutes, until the pasta is al dente and perfectly cooked to your liking.

            Taste and Adjust: After the pasta is cooked, take a moment to taste the soup. Adjust the seasoning if necessary, adding more salt or pepper to enhance the flavors further.

              Serve: Ladle the warm soup into bowls. Garnish each serving with freshly chopped parsley for a burst of color and flavor. Serve with lemon wedges on the side to squeeze over the soup for a refreshing zest. Enjoy your comforting and nutritious bowl of back-to-school soup!

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