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Minestrone Soup From Leftover Sauce

by Vaughn Vreeland • from the video 6 Ways to Reuse Leftover Pasta Sauce

Inspired by foodnetwork.com

Ingredients

for 12 servings

  • 1 tablespoon
    olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, chopped
  • 2 teaspoons
    salt
  • 1 cup
    green beans, diced (360 g)
  • 3 cups
    tomato sauce (675 g)
  • 5 cups
    water (1.18 L)
  • 16 oz
    kidney bean, 1 can (425 g)
  • 1 lb
    macaroni (455 g)
  • parmesan cheese, for serving
  • fresh basil, for serving

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Preparation

  1. In a heavy bottom pot, combine the olive oil, onion, celery, and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.
  2. Add the garlic and salt, and cook for an additional 2 minutes.
  3. Add the green beans, sauce, and water, and bring to a boil.
  4. Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.
  5. Serve warm with Parmesan and basil.
  6. Enjoy!
 

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