Clean-Out-The-Fridge Soup

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For her all-season soup, Deb Barley of Elizabethtown, PA, says you can use almost any vegetables for the add-ins—thinly sliced celery, sugar snap peas cut into pieces, cut-up green beans, or whatever you have on hand. Serve with bread and a tossed salad.

  • SERVINGServings

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

Preparation

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.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 260
  • Carbohydrate Content: 46 g
  • Fat Content: 4 g
  • Fiber Content: 12 g
  • Protein Content: 15 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 770 mg
  • Sugar Content: 7 g