Martha Stewart's Quick Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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 |
Directions:
1. In a medium saucepan, heat oil over medium. Add garlic and cook, stirring until fragrant, 1 minute.
2. Add tomatoes with juice and 2 cups water; bring to a boil.
3. Add pasta and boil 5 minutes; stir in cauliflower, zucchini, and thyme.
4. Season with salt and pepper. Reduce heat; simmer 5 minutes or until vegetables are tender.
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