Minestrone Soup From Leftover Sauce

Name: Minestrone Soup From Leftover Sauce
Yield: 12
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 stalks celery, chopped; 2 carrots, chopped; 3 cloves garlic, chopped; 2 teaspoons salt; 1 cup green beans, diced; 3 cups tomato sauce; 5 cups water; 16 oz kidney bean, 1 can; 1 lb macaroni; parmesan cheese, for serving; fresh basil, for serving

Recipe by Vaughn Vreeland from tasty.co

Dinner

Ingredients

12 servings

•

1 tablespoon olive oil
•

1 medium onion, chopped
•

2 stalks celery, chopped
•

2 carrots, chopped
•

3 cloves garlic, chopped
•

2 teaspoons salt
•

1 cup green beans, diced

•

3 cups tomato sauce
•

5 cups water
•

16 oz kidney bean, 1 can
•

1 lb macaroni
•

parmesan cheese, for serving
•

fresh basil, for serving

Instructions

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!