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Minestrone Soup From Leftover Sauce

This minestrone soup made from leftover sauce is a game-changer, perfect for a quick and easy meal that's also delicious and satisfying. It's packed with flavor and loaded with veggies, making it a hearty and healthy option for any night of the week.

Tasty Team
92% would make again
Minestrone Soup From Leftover Sauce

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 206
  • Fat 1g
  • Carbs 43g
  • Fiber 4g
  • 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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Minestrone Soup From Leftover Sauce

Inspired by