Under 30 Minutes

Quick Vegetable Soup

  • Prep:
  • Total Time:
  • Servings: 2
Quick Vegetable Soup

Source: Everyday Food, January/February 2006

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

Directions

  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.

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.

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