Veg Soup

So, when you're feeling under the weather... nothing sounds as good as some hot soup. Sadly, our cabinets were barren of this essential sickie-day element. Never fear! Thanks to my Everyday Food Magazine and the fact that I went to the Farmer's Market last night, I am making this quick recipe right now. I doubled it, and since I thought it would be tastier with chicken broth instead of plain old water, that's what I'm using. I also threw in some baby spinach and used mini rigatoni, and stewed italian-style tomatoes since that's what I had in the cabinet. I was heavy-handed (as always) with the garlic, and other seasonings, as well. Hopefully it will taste as good as it smells!





Quick Vegetable Soup

Serves 2; Prep time: 20 minutes; Total time: 20 minutes



2 teaspoons olive oil

1 garlic clove, minced

1 can (14.5 ounces) stewed tomatoes in 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 and ground pepper

1. In a medium saucepan, heat oil over medium. Add garlic and cook, stirring until fragrant, 1 minute. Add tomatoes with juice and 2 cups water; bring to a boil. Add pasta and boil 5 minutes; stir in cauliflower, zucchini, and thyme. Season with salt and pepper. Reduce heat; simmer 5 minutes or until vegetables are tender. Serve.

Per serving: 280 calories; 5.8 grams fat; 10.1 grams protein; 51 grams carbohydrates; 6.5 grams fiber

Note: To make ahead, cool soup completely before dividing between two airtight containers; refrigerate up to overnight. Reheat over low. Add water as needed to adjust consistency.