PREP: Make the soup ahead of time.

1. Par-boil the pasta:

• Bring about 2 qt water to the boil in a large saucepan and add the step 1 salt.
• Stir in the pasta and boil for about 5 minutes until partially cooked but not hard or crunchy.
• Drain the pasta in a strainer.

2. Assemble and cook the soup:

• Place the leftover Autumn Vegetables in the saucepan. Use a potato masher or the back of a spoon to crush a few of the vegetables, so that they’ll lightly thicken the soup.
• Add the chicken stock to the pan along with the par-cooked pasta and the tomatoes. Bring to a gentle simmer and cook for about 10 minutes until the pasta achieves an al dente texture and the flavors meld.
• Evaluate the flavor and add salt if needed.
• Cut the chicken breast into ½-inch dice and add to the soup.
• If prepping ahead, cool the soup to room temperature and then refrigerate.

3. Package the soup and garnishes:

• Divide the soup into 4 microwave-safe containers.
• Place the croutons into 4 separate containers.
• Place the cheese into 4 separate containers.

HOLD: Refrigerate all ingredients (except croutons) up to 5 days.

COOK! Reheat the soup in your office microwave oven, and then garnish it with the croutons and cheese.