Martha Stewart'S Quick Vegetable Soup - cooking recipe
Ingredients
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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
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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.
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