Clean-out-the-Fridge Soup

Description
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Ingredients

 * 2 tsp. extra virgin olive oil
 * 2 cloves garlic, minced
 * 1/2 cup thinly sliced scallions
 * 1 cup sliced mushrooms
 * 2 tsp. minced fresh rosemary or 1 tsp. dried and crushed
 * 1/4 tsp. crushed red pepper
 * 1/2 tsp. salt
 * 1/4 tsp. ground black pepper
 * 4 cups vegetable stock
 * Add-Ins
 * 2 1/2 cups frozen chopped spinach or other greens
 * 1 1/2 cups diced zucchini or other vegetable such as carrots, potatoes, etc.
 * 12 cherry tomatoes, quartered (1 cup) or 1 medium tomato, diced
 * 1/2 cup fresh or frozen corn kernels
 * 1 1/2 cups cooked small pasta (shells, bows, etc.)
 * 1 1/2 cups cooked lentils or other legume
 * 1 1/2 cups cooked lentils or other legume

Directions
1. Heat olive oil in large saucepan over medium heat. Sauté garlic and scallions 2 minutes, or until tender. Add mushrooms, and cook 3 minutes more, or until mushrooms begin to brown. Stir in rosemary, crushed red pepper, salt and pepper; cook until fragrant, about 1 minute.

2. Add stock and spinach, zucchini and tomatoes. Cover, reduce heat to medium-low and cook 10 minutes, or until vegetables are tender.

3. Add corn, pasta and lentils; cook until heated; serve hot.