Create a Pot of This & that Minestrone

When you have a bit of leftover spaghetti or other pasta and sauce but not enough to make a meal, you have just what you need to start a nice home-made minestrone. Original, authentic Italian minestrone, according to an Italian gentleman friend, is what your Mom throws in a pot on the back of the stove when there's This & That left over from other cooking. So, here's how to make great, economical minestrone from leftover pasta, sauce, and This & That.

Put your pot of leftover pasta and sauce on the burner set on the medium setting or flame. Add a can of tomatoes. Doesn't matter what kind. Diced, whole, Italian, chili-ready, whatever. If they are whole and you don't want them to be, mash them up. Add a couple of cups or a small bag of frozen mixed vegetables or whatever frozen veggies you have on hand. I have done this with carrots, peas and corn. I have also done it with a frozen California mix or Italian mix. You could also add frozen or fresh sliced carrots and green beans. If you have fresh tomatoes you need to use up, go ahead and toss them in.

Add a can of beans - any kind. You can use black beans, red beans, garbanzo beans, or even chili beans. They are all delicious! If you have used frozen veggies that don't have corn included, you might want to add a can of drained corn here. Depending on how many people you want to feed, add veggies accordingly. Use two kinds of beans if you wish. Add extra veggies. This is a very free-thinking, creative soup project!

Add onion, celery, and garlic. Fresh if you have it, dried or frozen if you don't. I would add a whole onion or the equivalent, a clove of garlic chopped, and a couple of sticks of chopped celery. Let your taste buds be your guide. You can add chopped bell peppers here also, if you like. You could use a cup of pre-chopped frozen seasoning veggies (onion, peppers, celery) if you happen to have them on hand.

If you don't have enough liquid, add some beef or chicken bouillon - depending on what kind of meat (if any) you had in your original sauce. Taste and add spices as needed. I usually put in a generous shake of red pepper, some Worcestershire sauce, and a handful of basil, oregano and/or Italian mixed herbs. If you are so inclined, you might want to add a splash of red wine.

If you feel like you don't have enough meat in your soup, of course you can always add some. Some good possibilities for meat are a can of chicken breast packed in spring water or some lean hamburger or chili meat sautéed with your onions, garlic, peppers, and celery. Be sure to drain off the fat before you add it to your soup.

Bring the whole thing to a boil. Boil it for five minutes and then simmer for at least fifteen minutes - no longer than half an hour. Serve with crusty French or Italian bread. You will be surprised at how delicious this is for just leftovers and This & That! Keep experimenting with it, and soon you will have a signature soup that your family will request again and again.