As our two freezer weeks come to an end, I thought I’d finish with a recipe that comes out of the freezer rather than goes into the freezer. Back in July I wrote about making a big pot of spaghetti sauce and freezing the leftovers. I then wrote about turning some of that leftover spaghetti sauce into chili. But that’s not all you can do with it! Just a few simple additions and you have minestrone!
I froze 1 quart, knowing I would want to use it for minestrone. |
The beans also came out of my freezer. I decided not to rinse them and let the bean juice add to the flavor of the minestrone. |
Minestrone is one of those soups that really has no recipe. It contains whatever vegetables are in season or on hand and may or may not contain meat or a starch (rice or pasta). Different regions of Italy have different variations of minestrone as well as does each Italian cook. Because this version of minestrone has meat, vegetables, and a starch, it can be served as an entrée soup. It goes great with a slice of crusty bread and a side salad.
Leftover Spaghetti Sauce Minestrone
1 qt. water
6 tsp. beef bouillon
½ c. elbow macaroni
1 qt. leftover spaghetti sauce, thawed
1 c. frozen peas
1 c. kidney beans
Parmesan cheese (optional)
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