Tuesday, September 4, 2012

Pasta turned Soup

I needed to make something for dinner. I thought pasta with red sauce sounded good, but, of course, I didn't have any red sauce on hand. I did have some veggies and tomato sauce. I could make a sauce from scratch. Without a recipe. Right?

Turns out, nope.

It turned out way too thin, so I improvised. Instead of serving it like a regular pasta, I served it like a soup. It was delicious!
Veggie Pasta Soup
Veggie Pasta Soup

  • 1 T olive oil
  • 2 celery stalks, chopped
  • 1/4 medium red onion, chopped
  • 1 medium carrot, chopped
  • 2 cloves garlic, chopped
  • 1 (8oz) can tomato sauce
  • 1 (8oz) can water
  • 1 (15.5oz) can black beans
  • seasoned salt
  • dried oregano
  • dried basil
  • crushed red pepper
  • 6 oz elbow macaroni
  1. Heat oil in large skillet. Add celery, onion, and carrots. Saute until slightly soft. Add garlic and saute for another minute or so.
  2. Add tomato sauce, water, black beans and seasonings (to taste).
  3. Meanwhile cook macaroni according to package directions.
  4. Combine sauce and pasta and simmer for at least an additional 10 minutes to allow the flavors to combine.


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