Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Minestrone con gli avanzi

Minestrone with Leftovers

Name: Minestrone with Leftovers
Total time: 3000 s
Yield: Serves 2 servings
Ingredients: 3 1/2 oz (100 g) savoy cabbage; 3 1/2 oz (100 g) borlotti beans; 1 3/4 oz (50 g) pumpkin; 3 1/2 oz (100 g) carrot; 2 1/2 oz (70 g) Jerusalem artichoke; 2 oz (60 g) broccoli rabe; 1 3/4 oz (50 g) celery stalk and leaves; 1 oz (30 g) leek; 1 3/4 oz (50 g) white onion; 2 tablespoons olive oil; Freshly ground black pepper, to taste; Salt, to taste

rosso rubinian @rosso_rubinian

Italia

These aren't really leftovers—it's just a way to use up small amounts of ingredients that wouldn't be enough for a dish on their own. Since the weather is still right for it, I decided to make minestrone. It's also a great way to avoid waste; with a bit of everything, you can make a tasty, healthy, and warming meal. Always include colorful vegetables to make the dish lively.

rosso rubinian @rosso_rubinian

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Ingredients

50 minutes

Serves 2 servings

3 1/2 oz (100 g)savoy cabbage
3 1/2 oz (100 g)borlotti beans
1 3/4 oz (50 g)pumpkin
3 1/2 oz (100 g)carrot
2 1/2 oz (70 g)Jerusalem artichoke
2 oz (60 g)broccoli rabe
1 3/4 oz (50 g)celery stalk and leaves
1 oz (30 g)leek
1 3/4 oz (50 g)white onion
2 tablespoonsolive oil
Freshly ground black pepper, to taste
Salt, to taste

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Steps

50 minutes

1

Prepare all your ingredients.
2

Add a little olive oil to a pot and start by sautéing the onion and leek. Add the beans, potatoes, carrots, pumpkin, celery, and Jerusalem artichoke, all cut into pieces, and sauté lightly.
3

Add the remaining vegetables and enough water to cover everything. Cook over low heat for 20 minutes.
4

Serve hot.

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rosso rubinian @rosso_rubinian

Published in the US on November 11, 2025 04:00

Italia

Ciao sono Barbara,Assaggiatore Certificato Olio EVOSommelier vino e olio extravergine di oliva. Assaggiatore di formaggi.Appassionata di cucina, affascinata dalla cultura orientale, cucino coreano.In viaggio visito mercati, mangio unicamente cucina locale, compro libri con ricette del posto..Seguimi su Instagram @rosso_rubinianSeguimi su Pinterest @rossorubinianSeguimi su Twitter @rosso_rubinian