Martha Stewart'S Quick Vegetable Soup - cooking recipe

Ingredients
    2 teaspoons olive oil
    1 garlic clove, minced
    1 (14 1/2 ounce) can stewed tomatoes, with 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
    pepper
Preparation
    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.

Leave a comment