Minestrone Soup From Leftover Sauce
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Details
Cook Time: 20 mins
Servings: 12
- This minestrone soup made from leftover sauce is a game-changer, perfect for a quick and easy meal that's also delicious and satisfying. It's packed with flavor and loaded with veggies, making it a hearty and healthy option for any night of the week.
Ingredients
- 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
- 3 cups tomato sauce
- 5 cups water
- 1 16-ounce can kidney beans
- 1 pound macaroni
- Parmesan, for serving
- Basil, for serving.
Instructions
- 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.
- Add the garlic and salt, and cook for an additional 2 minutes.
- Add the green beans, sauce, and water, and bring to a boil.
- Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.
- Serve warm with Parmesan and basil.
- Enjoy!
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