Best 5 Minestrone Soup From Leftover Sauce Recipe By Tasty Recipes
Indulge in a hearty and flavorful Minestrone Soup crafted from leftover sauce - a culinary symphony of fresh vegetables, tender pasta, and the rich essence of your favorite sauce. This recipe transforms humble leftovers into a comforting and nourishing meal, perfect for a cozy dinner or a quick and easy lunch. With variations ranging from a classic Italian Minestrone to a hearty Tuscan-inspired version, this versatile soup promises a delightful journey through the diverse flavors of Italian cuisine.
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EASY MINESTRONE SOUP
Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
- Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
- Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 64.3 g, Cholesterol 2.9 mg, Fat 6.5 g, Fiber 9.6 g, Protein 14.5 g, SaturatedFat 1.4 g, Sodium 788.8 mg, Sugar 13.8 g
SHORTCUT MINESTRONE
"This soup is hearty and makes a comforting lunch or dinner on a brisk day," relates Barbara Jellison from Bellevue, Washington. "The spaghetti sauce provides rich flavor without a long simmering time. I further cut the prep time by using my food processor to chop the vegetables.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer., Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with reserved bacon and Parmesan cheese if desired.
Nutrition Facts : Calories 188 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 560mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY
Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
- Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
- Bring to a boil.
- Place the lid on the pot, and simmer for 45 minutes.
- Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
- Allow to cool before serving.
- Enjoy
MINESTRONE SOUP FROM LEFTOVER SAUCE RECIPE BY TASTY
Here's what you need: olive oil, medium onion, celery, carrots, garlic, salt, green beans, tomato sauce, water, kidney bean, macaroni, parmesan cheese, fresh basil
Provided by Vaughn Vreeland
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- 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!
Nutrition Facts : Calories 224 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 5 grams, Protein 9 grams, Sugar 4 grams
MINESTRONE
Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio
Provided by Taste of Home
Time 1h50m
Yield 20 servings (5 quarts).
Number Of Ingredients 20
Steps:
- In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.
Tips:
- When selecting leftover tomato sauce, choose a thick and flavorful one for the best results.
- Feel free to customize the vegetables in the soup based on your preferences and what you have on hand.
- For a heartier soup, add some cooked beans or lentils.
- If you don't have any leftover parmesan rinds, you can add a sprinkle of grated parmesan cheese to the soup instead.
- Serve the soup with a side of crusty bread or crackers for a complete meal.
Conclusion:
This minestrone soup is a delicious and easy way to use up leftover tomato sauce. It's packed with vegetables, beans, and pasta, making it a hearty and satisfying meal. Plus, it's a great way to get your daily dose of fruits and vegetables. So next time you have some leftover tomato sauce, give this soup a try. You won't be disappointed!
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