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93% would make again

Minestrone Soup From Leftover Sauce

Tasty Team

Inspired by


for 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 (360 g), diced
  • 3 cups tomato sauce (675 g)
  • 5 cups water (1.18 L)
  • 16 oz kidney bean (425 g), 1 can
  • 1 lb macaroni (455 g)
  • parmesan cheese, for serving
  • fresh basil, for serving

Nutrition Info

    Calories 224
    Fat 2g
    Carbs 43g
    Fiber 5g
    Sugar 4g
    Protein 9g

Estimated values based on one serving size.


  1. 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.
  2. Add the garlic and salt, and cook for an additional 2 minutes.
  3. Add the green beans, sauce, and water, and bring to a boil.
  4. Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.
  5. Serve warm with Parmesan and basil.
  6. Enjoy!

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