"I don't like sandwiches because they get stuck in my retainer and are hard to eat," says nine-year-old Tyler Grainger, who brings a vacuum flask filled with hot soup or pasta every day. Round out lunch with fruit and milk.
- Portion size 10 servings
Ingredients
Method
In large saucepan, heat oil over medium heat; cook celery, carrots, salt and pepper, stirring occasionally, until carrots are softened, about 5 minutes.
Add tomatoes, beef stock, 1 cup (250 mL) water, tomato paste and sugar; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes.
Add pasta; simmer until pasta is tender but firm, about 8 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.)
Nutritional facts <b>Per 1 cup (250 mL):</b> about
- Sodium 499 mg
- Protein 4 g
- Calories 103.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 19 g
%RDI
- Iron 9.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 61.0
- Vitamin C 27.0
