You know I love leftovers! I always find a way to make something delicious with it. A Leftover minestrone soup is a great leftover dish using fresh and leftover ingredients. You can even use the (vegetarian) pasta sauce, and the pasta you made the night before! Also, any vegetables left in your kitchen, can usually be added to this soup. So clean up your fridge and make a lovely soup!
- 1 fresh tomato
- 4 tbsp tomato paste
- 1 Zucchini chopped
- 1 small onion chopped
- 1 carrot chopped
- 1 can of chickpeas, washed and drained
- 2 cloves of garlic, minced
- fresh parsley, chopped
- 3 or 4 cups of water
- 1.5 cup of your favorite pasta, cooked al dente
- Olive Oil (for cooking)
- 2 tbsp dried Italian herbs ( a herb mix, for instance with oregano, rosemary, basil, sage, marjoram, thyme)
- 1 Bouillon cube ( or a cup of bouillon liquid, 1 tbsp of powder, or 1 tbsp of bouillon paste, adding extra for flavor is optional)
- Put a pan on the stove and lightly sauté the garlic in the olive oil
- Add the onions and zucchini until golden brown
- Add the water and bouillon, turn heat low.
- Add the carrot, tomato paste and chopped tomato
- Add the herbs and chickpeas
- Let simmer for 20 min, occassionally stirring.
- Taste and add salt and pepper to your liking.
- At the end, a few minutes before serving, add the pasta and parsley
You can add leftover (vegetarian) pasta sauce to add flavor, or instead of bouillon. Add and taste until you like your soup!
If you use dried chickpeas, you need to wash and soak them overnight the night before, and add them in the soup a bit earlier, because they need to cook more.
Other leftover vegetables you may add are bell peppers, celery, (cooked) green beans, spinach(add at the end), mushrooms, (cooked) potatoes, green peas, and more!