About this recipe
People waste too much food, with one alarming statistic claiming Americans waste at least a third of the food they buy.
It doesn’t have to be that way, especially if you make the most of your leftovers. Dietitian Kim Galeaz shares a recipe utilizing leftover penne, pasta sauce and meatballs.
Try this creamy truffle and shiitake mushroom pasta
“Turn this Italian dish into a taco Mexican-inspired soup,” she said.
Just add a can of corn, a can of black beans, salsa-style tomatoes, spices such as cumin and coriander (the dried version of cilantro) and lime juice, “And voila, you have a wonderful soup,” Galeaz said. Finish the dish with Mexican shredded cheese and tortilla chips.
Ingredients
Yields: 7 servings
Italian Mexican Soup
Directions
Italian Mexican Soup
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In a small bowl, whisk cumin and all spices through coriander. Set aside.
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Heat oil in a large stock pot or Dutch oven over medium heat. Add onions and cook, stirring frequently, until onions reach desired softness, about 7 to 9 minutes.
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Stir in garlic and cook for an additional minute.
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Add spice mixture, tomatoes, beans, corn, adobo sauce, chipotle chili and 4 cups beef broth; stir well.
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Add pasta with marinara sauce and meatballs, reduce heat to medium-low, and simmer for about 15 minutes until flavors blend and soup reaches at least 165°F.
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Stir in lime juice and add more beef broth if a thinner soup is desired.
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Serve immediately with tortilla chips and Mexican shredded cheese.
TIP:
Refrigerate in a tightly covered container and enjoy within 5 days.
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Recipe by culinary registered dietitian nutritionist Kim Galeaz, RDN LD
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