Minestrone, an Italian vegetable soup, offers a wonderful melange of flavors as well as hearty comfort. Although slow-cooked Old World minestrone is a bit of culinary art, it is possible to enjoy almost-as-good soup in a fraction of the time. This speed-scratch recipe makes use of leftovers and easy-to-find ingredients. Pair it with crusty bread and a salad for a delicious lunch or weeknight supper.
Instructions
1. Shred or dice leftover pot roast. If using meatballs, cut in halves or quarters. In a large soup kettle, combine leftover pot roast or meatballs, spaghetti sauce, beef broth, diced tomatoes and water. Bring to a boil over high heat.
2. Reduce heat to medium. Add kidney and navy beans, including liquid in the cans, and stir well. Add carrots, green beans or zucchini and potato. Simmer ingredients together for 10 minutes.
3. Check thickness of soup broth and add more water if needed. Return kettle to high heat. When mixture begins to boil, add pasta. Stir well. Continue boiling, stirring occasionally, until pasta begins to plump. This should take about 5 minutes.
4. Reduce heat to medium-low and simmer soup, stirring occasionally, for 15 to 20 minutes. Season with salt and pepper to taste and serve with grated Parmesan. Makes 6 servings.
Tags: high heat, leftover roast, Reduce heat, stirring occasionally