This is a terrific way to use leftover cooked vegetables. They get stirred into a flavorful, healthy broth along with pasta and beans.
2 tablespoons olive oil, plus more for drizzling
1 small sweet onion, finely chopped
1 large garlic clove, minced
1 large tomato, chopped
4 cups low-sodium chicken or vegetable broth
2 cups cooked ditalini or other small macaroni (from 1 cup uncooked pasta)
One 15-ounce can white beans, drained and rinsed
3 cups leftover Ratatouille Spirals or other roasted or grilled vegetables
2 tablespoons shredded basil leaves, plus whole small leaves for garnish
How to Make It
In a large pot, heat the 2 tablespoons of oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook for 1 minute. Add the broth and 1 cup of water and bring to a boil. Add the pasta, beans, Ratatouille Spirals and shredded basil and simmer for 5 minutes. Ladle the soup into bowls, garnish with olive oil and basil leaves and serve.
Mediterranean-inspired dishes go well with wines from that region. Have this pretty, herbal soup with a Provençal rosé.
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