Ingredients
- 2 cups Puttanesca Sauce
- 2 cans diced tomato with juice
- 1/2 medium or 1 small eggplant, chopped
- 1 medium/large yellow squash, chopped
- 1 medium/large zucchini, chopped
- 1 clove minced garlic
- 1/2 tsp cayenne pepper
- 1 tsp. red pepper flakes
- salt and pepper to taste
- olive oil
- 1/2 cup chopped fresh cilantro
- 1 can (11 oz) evaporated skim milk
Description
I Love This Versatile And Hearty Vegetable Soup. I Like To Make Big Batches Of This And The Puttanesca Sauce Side By Side To Make It Easy, Then I Freeze Anything That Is Leftover. You Can Use Whatever..
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