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
- 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
Dice onion. Peel, quarter and slice carrot. Halve and slice celery.
Heat vegetable oil in soup pan over medium-high heat. Add onion and celery and fry until soft but not brown, about 6 minutes.
Add carrot, tomatoes, vegetable broth, beans, and oregano. Stir well and bring to a boil. Turn heat to medium and simmer 15 minutes.
Add spinach and pasta. Simmer a further 5 minutes.
Taste for salt and pepper.
Serve directly or keep for up to a week in the refrigerator.