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If you find yourself with leftover pasta and beans, don’t let them go to waste – transform them into a hearty and comforting leftover pasta and bean soup. View the recipe below!
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Absolutely, canned beans work perfectly in this recipe. Simply substitute them for the leftover beans and adjust the cooking time accordingly.
Yes, this soup freezes well. Just let it cool completely, portion it into airtight containers, and freeze for up to three months.
Yes, you can use chicken broth if you prefer. It will add a different layer of flavor to the soup.
Reheat the soup gently on the stovetop over low heat, adding a splash of water or broth to prevent it from becoming too thick.
Absolutely, this soup actually tastes better the next day as the flavors have more time to meld. Just reheat it before serving.
Read more here for additional info about leftover pasta. Also, I recommend other interesting articles related to this topic, including articles on Leftover Pasta Primavera, Leftover Pasta Frittata, Leftover Spaghetti Salad, Leftover Spaghetti Casserole, Bacon and Leftover Pasta Casserole, Cheesy Leftover Pasta Bake, Leftover Pasta Stir-Fry, Leftover Pasta with Pesto Sauce, Leftover Creamy Alfredo Pasta with Sun-Dried Tomatoes, and more.
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