Clean-Out-The-Fridge Soup

• 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
• 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. Heat olive oil in large saucepan over medium heat.
2. Saute 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.

extra virgin olive oil, garlic, scallions, mushrooms, fresh rosemary, red pepper, salt, ground black pepper, vegetable stock, zucchini, tomatoes, corn, pasta, legume

Taken from www.vegetariantimes.com/recipe/clean-out-the-fridge-soup/ (may not work)