It’s time for Leftovers Made Awesome: Part 2! I hope you’re excited… because this came out amazingly well:
Veggie-tastic Minestrone Soup!
- 4 C veggie broth (1 32oz container)
- 1 15oz can tomato sauce
- 1/2 C water
- 3 carrots, chopped
- 1 huge handful kale
- 1 squash (or zucchini), chopped
- 3 stalks celery, chopped
- 8 basil leaves (optional), chopped
- 1 can kidney beans
- 3 C leftover whole wheat pasta
- fresh cracked pepper
The beauty of this soup is you can basically throw anything into the pot and it will come out awesome! I think that’s when I started liking cooking… when I realized that I could be really experimental as opposed to just focusing on specific recipes. This afternoon when I had a free hour I just blasted the radio, got out some ingredients, and randomly threw this together to save for lunch tomorrow (it made a big pot full so this would be a great thing to make on a Sunday for the week)!
Take a big pot and place it on the stove. Pour in 1 15oz can tomato sauce, an entire container (~4 cups) of veggie broth, and 1/2 C of water. Turn heat to medium high.
While the liquid is heating, assemble your veggies. You can use any veggies you want, but I used kale, carrots, squash, and celery, ‘cause it was what I had on hand. If you use carrots, you’ll want to chop and add them in first as they’ll need some extra time to soften/cook.
Add the chopped carrots and a huge handful of raw kale to the pot.
It should now look like this:
Put the lid on and bring the mixture to a simmer, stirring every few minutes, while you prepare the rest of the ingredients.
First, chop the celery and squash.
Add them to the pot, then chop some basil leaves (optional) and add those in as well for some extra flavor.
Finally, add 1 can of drained and washed kidney beans…
And the secret weapon: LEFTOVER WHOLE WHEAT PASTA!!! Yes, this is finally it folks, I am DONE with the pasta. I had about 3 cups left and it all went in the pot. Thank god!
Let the soup heat for a couple minutes, add some fresh cracked pepper on top, and VIOLA! Delicious homemade minestrone soup, chock full of veggies, nutrition, and flavor.
I can’t wait to have this for lunch tomorrow I hope you’ll all try and enjoy it, too!
What’s your favorite kind of soup? I basically love anything with veggies, beans, or a tomato base So this is basically all those combined, ha!
I’m off to relax… I had a busy day filled with Bio lecture and lab all afternoon, and then a fun dinner out (pizza!!) with my mom Today in lab we studied cells under microscopes… I totally feel like I’m back in high school again! Tomorrow is our second big exam in Organic Chemistry… eeek!!! It’s getting harder… wish me luck!
Oh and funny story… it was SO crazy windy in DC today that when I was driving home from lab, I had my windows open and the sun visor thingy out to the left, and the wind totally blew the visor in and hit me right in the side of the head! Lol! I was dying laughing.