Under 30 Minutes

Under 30 Minutes

Quick Vegetable Soup

Source
Everyday Food, January/February 2006
Quick Vegetable Soup
  • prep 20 mins
  • total time 20 mins
  • servings 2

Ingredients

  • 2 teaspoons olive oil

  • 1 garlic clove, minced

  • 1 can (14.5 ounces) stewed tomatoes in juice

  • 1/2 cup ditalini, (or other short tubular pasta)

  • 5 ounces frozen cauliflower, (half a 10-ounce package)

  • 1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces

  • 1/4 teaspoon dried thyme

  • Coarse salt and ground pepper

Cook's Note

Cool soup completely before dividing between two airtight containers; refrigerate up to overnight. Reheat over low. Add water as needed to adjust consistency.

Directions

  1. Step 1

    In a medium saucepan, heat oil over medium. Add garlic and cook, stirring until fragrant, 1 minute. Add tomatoes with juice and 2 cups water; bring to a boil. Add pasta and boil 5 minutes; stir in cauliflower, zucchini, and thyme. Season with salt and pepper. Reduce heat; simmer 5 minutes or until vegetables are tender. Serve.

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