Lemony Vegetable Pasta Soup

Ingredients:

2 sticks celery chopped finely

2 medium carrots peeled & chopped finely

1/2 medium onion chopped

2 tablespoons olive oil

3 cloves garlic minced

2 tablespoons flour

6 cups vegetable broth

1 tablespoon Italian seasoning

1 cup uncooked pasta (I used small shells)

2 cups sliced mushrooms

1 cup chopped greens (I used swiss chard)

¼ cup lemon juice or to taste

Salt & pepper to taste

Red Pepper Flakes

Lemon Zest

Instructions:

Sauté the celery, carrots, and onions in a large soup pot with the oil over medium-high heat for 5-7 minutes.

Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute.

Pour in the vegetable broth and stir until the flour has dissolved, then add the Italian seasoning. Bring the soup to a boil.

Cover the soup (lid slightly open), and reduce the heat and simmer for 15 minutes.

Stir in the pasta and mushrooms and cook for another 10 minutes or until the orzo is cooked through. Turn off the burner.

Stir in your greens, cover with a lid, and let sit for five minutes to cook.

Add the lemon juice and season the soup with salt & pepper, red pepper flakes, and lemon zest to taste. Serve with some grilled crusty bread.