Leftover Veggie Pasta Soup
Soup can be a piece of art, or it can be a practical way to get rid of left over dishes and veggies that would otherwise give up the ghost soon. I had left over pasta bake and made it into a soup. There was tofu in the pasta bake, but the soup doesn't need it, so it's optional (about half a block, crumbed) 🙂
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: soup
Prep time:
Cook/wait time:
Total time:
You need
- your left over pasta bake!
- (This was in mine::
- a cup of Orzo (or other pasta)
- 3 leafs of curly kale or a bit more, finely chopped
- 2 large Shiitaki muhrooms, sliced or chopped
- ½ capsicum, chopped
- 2 tsp minced garlic
- few sprigs of fresh Rosemary or ½ tbsp dried Rosemary)
- 1 tbsp white Miso
- 1 tbsp of veggie stock powder
- salt to taste
- pepper to taste
- any veggies you have left over
To do
- boil the water with the stock powder and Miso
- add your leftover bake, stir and let it simmer for a while.
- serve!
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