Clean-out-the-Fridge Soup

Ingredients

 * 2 tsp extra virgin olive oil
 * 2 cloves garlic, minced
 * ½ cup thinly sliced scallions
 * 1 cup sliced mushrooms
 * 2 tsp minced fresh rosemary or 1 tsp dried and crushed
 * ¼ tsp crushed red pepper
 * ½ tsp salt
 * ¼ tsp ground black pepper
 * 4 cups vegetable stock

Add-Ins

 * 2½ cups frozen chopped spinach or other greens
 * 1½ cups diced zucchini or other vegetable such as carrots, potatoes, etc.
 * 12 cherry tomatoes, quartered (1 cup) or 1 medium tomato, diced
 * ½ cup fresh or frozen corn kernels
 * 1½ cups cooked small pasta (shells, bows, etc.)
 * 1½ cups cooked lentils or other legume

Directions

 * 1) Heat olive oil in large saucepan over medium heat.
 * 2) Sauté garlic and scallions 2 minutes, or until tender.
 * 3) Add mushrooms, and cook 3 minutes more, or until mushrooms begin to brown.
 * 4) Stir in rosemary, crushed red pepper, salt and pepper; cook until fragrant, about 1 minute.
 * 5) Add stock and spinach, zucchini and tomatoes.
 * 6) Cover, reduce heat to medium-low and cook 10 minutes, or until vegetables are tender.
 * 7) Add corn, pasta and lentils; cook until heated; serve hot.