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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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