Source: dLife

A light, Italian style soup with garlic, celery, and lemon juice.

Servings

0.12 cup sun dried tomatoes
3 cup cold water , hot
1 cooking spray
0.5 cup fresh chopped celery , thinly sliced
2 tbsp fresh chopped green onion , thinly sliced
2 medium garlic cloves , minced
3.5 cup low sodium vegetable broth
2 oz linguine pasta , broken into 2- to 3-inch pieces, uncooked
1 tsp fresh lemon juice
1 pinch salt and pepper , to taste

1 In a small bowl, place tomatoes and pour hot water on top of them.
2 Set them aside for 15 minutes, or until they feel soft. Drain.
3 Chop tomatoes coarsely.
4 Spray a medium-sized saucepan with cooking spray and heat over medium heat.
5 Add celery, onions, and garlic, and saute 5-7 minutes, or until soft.
6 Add stock and bring to a boil.
7 When mixture begins to boil, add linguine and bring to a simmer.
8 Cook, uncovered, for 10 minutes or until linguine is al dente.
9 Stir in lemon juice, salt, and pepper.
10 Serve warm.

Orzo or smaller pastas can be used in place of linguine. Make sure to use the plain sun-dried tomatoes, as opposed to the oil-packed variety.