Ingredients:
- 2 – 3 cups leftover Red Lentil Pasta Sauce
- 1 cup thinly sliced leeks or chopped onions
- 4 cups boiling water
- 4 teaspoons Better Than Bouillon No Beef base or McKay’s Beef-Style Instant Broth
- 1 tablespoon dried Italian seasoning
- 2 cups chopped green cabbage
- ½ -¾ cup small pasta (orzo or ditalini)
- Leftover cooked vegetables (green beans, broccoli, etc.)
- Fresh basil, pesto, balsamic vinegar, croutons, or grated hard cheese for garnishing
- Optional: additional cooked or canned beans (if you’re trying to feed more people)
Sauté the leeks or onions (dry or in a bit of olive oil) until tender and translucent. Add the boiling water and the no-beef base or powder and return to a boil. Add the Italian seasoning, cabbage, and pasta and bring quickly back to a boil, stirring to keep the pasta from sticking. Partially cover and cook rapidly, stirring occasionally, until the pasta is al dente. Add the leftover Red Lentil Pasta Sauce and heat through, seasoning with salt and pepper to taste..
Serve in shallow bowls with one or more of the garnishes listed above.
Makes 3 to 4 servings
 | There are endless ways to vary this soup. Throw in whatever you have on hand that needs to be used up. |
