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Clean-out-the-Fridge Soup

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Ingredients Edit

Add-Ins Edit

Directions Edit

  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.

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