CHEF JEFF — ONE BYTE AT A TIME: Minestrone

Leftover always are good in soup. Here’s the last of three meals using remnants from a Sunday dinner featuring roast pork and beans.

Minestrone

1 tablespoon olive oil

1 cup frozen chopped onion, thawed

4 ribs celery, chopped (about 2 cups)

3 cloves garlic, minced

½ teaspoon dried basil

½ teaspoon dried thyme

6 cups lower-sodium chicken or vegetable broth

1 14-ounce can diced tomatoes

¼ cup ditalini pasta

1 10-ounce box frozen peas and carrots, thawed

2 cups cooked red beans

1 pound zucchini, cut into 1-inch pieces

Grated Parmesan, for garnish

Heat oil in a large soup pot. Add the onion, celery, garlic, basil and thyme, and cook, stirring occasionally, until onion is soft and translucent, 4 to 5 minutes.

Add the broth and tomato and bring to a boil. Stir in the ditalini, reduce heat to simmer and add the peas and carrots and red beans; simmer 20 minutes.

Add zucchini and cook 10 minutes longer. Ladle into bowls and sprinkle with Parmesan.

Yield: 10 cups.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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