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Recipe(tried): Tuscan bean Soup and Fresh Pineapple Parfait

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Leftovers, everybody has some in their fridge...sometimes you can eat the same meal all over again like at Thanksgiving or you can turn those leftovers into something completely different than what you had. I made Mediterranean Pot Roast a few days back and have enough leftover to be turned into this delicious Tuscan Bean Soup. I make it just by adding water and some other savory ingredients like tomatoes, beans and an assortment of frozen vegetables. I call it Tuscan Bean Soup because of the addition of cannelini beans and elbow macaroni. Its rustic, quick and very soul satisfying! For a refreshing dessert, I will serve Fresh Pineapple Parfait...I love serving this dessert in a wine goblet and even though it is made with yogurt, it is a decadent dessert reminiscent of Trifle!

Enjoy!
TUSCAN BEAN SOUP
serves 6-8
family recipe

This is like a rustic bean and vegetable soup that you might enjoy if you stopped for a lunch at a Trattoria in Tuscany, very satisfying and great with Italian bread and butter!

leftover pot roast with potatoes and carrot
48 oz. water
1 Tbsp. Better Than Bouillon Chicken base
1/2 cup uncooked elbow macaroni
1/2 cup frozen peas
1 cup frozen mixed vegetables (green beans, mushrooms, bell pepper, etc)
3 cut up Roma tomatoes
1 (16 oz.) can cannelini beans and juices

Combine all ingredients in a soup pot on medium low heat till it comes to a boil, then lower heat to low for 25 minutes.
FRESH PINEAPPLE PARFAIT
serves 2
family recipe

fresh pineapple chunks
strawberry slices
torn angel food cake pieces
Activia Vanilla yogurt

Into 2 wine goblets, drop some angel food cake pieces in the bottom, layer with strawberry slices & pineapple chunks, then the yogurt, repeat layers and top with whipped cream and a cherry.
MsgID: 0819493
Shared by: Gina, GA
Board: What's For Dinner? at Recipelink.com
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