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.