PASTA: Minestrone soup

Minestrone soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Pasta doesn't really keep well at all. If it is stored without a sauce it will become one sticky lump. If it is stored with a sauce, it will absorb the sauce, so the pasta is soggy and the dish is dry. I try hard not to have leftover pasta. If by chance you do happen to have extra, try to cook it directly into a soup. Second best is to coat it well with olive oil or Italian dressing and use it for pasta salad within 24 hours.
Course: Lunch, Main Course, Soup
Cuisine: Italian
Servings: 4
  • 1/2 - 2 c cooked pasta
  • 2 T vegetable oil
  • 1 onion
  • 2 stalks celery
  • 2 large or 4 small carrots
  • 1 can 15 oz diced tomatoes, including liquids
  • 2 c vegetable broth
  • 1/4 c concentrated tomato paste
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1/2 t oregano
  • 4 c fresh spinach
  • salt and pepper to taste
  1. Dice onion. Peel, quarter and slice carrot. Halve and slice celery.
  2. Heat vegetable oil in soup pan over medium-high heat. Add onion and celery and fry until soft but not brown, about 6 minutes.
  3. Add carrot, tomatoes, vegetable broth, beans, and oregano. Stir well and bring to a boil. Turn heat to medium and simmer 15 minutes.
  4. Add spinach and pasta. Simmer a further 5 minutes.
  5. Taste for salt and pepper.
  6. Serve directly or keep for up to a week in the refrigerator.

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