Skip to main content

Mac’N’Cheese Minestrone #SoupSwappers


So, welcome to the June #SoupSwappers event. Wendy of A Day in the Life on the Farm started this group and I'm always grateful to have a few more recipes to try. This month, Wendy is hosting and we are sharing soups that start with leftovers. Here's the line-up of deliciousness...

Mac’N’Cheese Minestrone

On the day that titles were due - thankfully Wendy sent me a message while we were hiking - I thought about what I had in the fridge and settled on making minestrone with leftover mac'n'cheese. The night before I had taught R how to make homemade cheese sauce for pasta. Easy peasy!

Minestrone is the catch-all name for all Italian vegetable soups that might include vegetables, beans, pasta, and herbs in a broth. When I lived in Italy, it was our clean-out-the-vegetable-bin Sunday evening dinner; that's a traditional that persists in my household today. 

Lots of times I will toss a rind of Parmigiano-Reggiano into the soup, so I figured adding a pasta with cheese sauce would accomplish the same thing.

Ingredients makes 4 to 6 servings
  • olive oil
  • 1 cup diced onions
  • 1 cup diced carrots (I had purple carrots the day I made this)
  • 2 cups small broccoli florets
  • 1 can or small tetra cooked beans (I had red kidney beans the day I made this)
  • 4 cups vegetable stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 2 to 3 cups leftover mac'n'cheese(or whatever pasta shape you used!)
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • Also needed: large soup pot (I used a Dutch oven), cheese toasts for serving


Heat the oil in a large soup pot (or Dutch oven) and sauté the onions and carrots ver medium heat until the onions are translucent and softened. Pour in the stock and stir in the herbs. 

Stir in the broccoli and let the liquid come to a boil. Cook until desired texture; we prefer the veggies to still be fairly firm.

Fold in the cooked beans and mac'n'cheese. Heat until the cheese sauce has loosened from the pasta. Season to taste with salt and pepper.

To serve, ladle into individual bowls. Garnish with cheese toasts. Serve hot and enjoy!

I hope this inspires you to use those leftovers and get a little bit creative with them. I can't wait to try out the other offerings from the group. Next month we'll be sharing summer soups recipes. Stay tuned!


  1. Great idea Cam....we are having Mac and Cheese tomorrow so if there are leftovers I can stretch them into another entire meal.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce