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Parve
Easy
1 Hour, 30 Minutes
Diets 
This recipe is a repurposed soup from the base recipe of Israeli Rice and Beans.
1 tablespoon neutral oil
1 large carrot, diced
2 stalks celery, peeled, diced
1 zucchini, diced
1 clove garlic, minced
1/4 cup dry red wine
leftover stewed beans
2 cups baby spinach leaves
1 bay leaf
2 boxes Manischewitz Vegetable Broth
1 can Gefen Tomato Sauce
1 cup ditalini pasta
salt, to taste
pepper, to taste
Heat a large pot over medium high heat.
Add oil, carrot and celery. Season with a pinch of salt. Stir for four to five minutes until carrot and celery have softened.
Add zucchini and garlic. Stir for two minutes until garlic has become fragrant.
Pour in wine and cook for two minutes until the alcohol has burned out.
Add all the rest of the ingredients besides pasta.
Bring mixture to a boil and then reduce heat to low, cover the pot and allow to simmer for an hour.
Twelve minutes before serving, raise the heat and bring soup back to a boil. Once boiling add in pasta. Cook for about seven to eight minutes until pasta is al dente. Serve while hot and enjoy!
Bonus points for drowning your bowl of soup with copious amount of grated Parmesan!
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Another fabulous recipe by Danielle -This was so delicious! skipped the beans fried an onion with the veggies and it was so so good and easy! Kids polished their plates including all the veggies!
This soup looks delicious, is there a substitute for the leftover stewed beans?
Yes! Fresh/ canned beans, peas, tofu, quinoa and cauliflower florets are all great options
yum soo good so smart to use leftovers and so easy!!!!😉😌🤪🥳🤨😙😗😌😉😌😊😂😅😅☺️🥸😏😔😟😤😤
Freezer friendly? Have you frozen this? Does it freeze well? Thx
You can freeze – just wait for it to cool down before placing it in the freezer!
Yumm Delicious! Danielle your soooo full of life I look forward to watching your episodes the way you present makes me so upbeat and definitely triggers an appetite! Keep it up
this soup came out delicious!