Quick Vegetable Soup

Quick Vegetable Soup

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Ingredients

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  • 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

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Cook’s Notes

Cool soup completely before dividing between 2 airtight containers; refrigerate up to overnight. Reheat over low. Add water, if needed.

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