This is a great, versatile base recipe! I make it multiple times per year. I usually make a large batch and freeze the leftovers. It freezes beautifully as long as you skip the zucchini and spinach (it gets mushy). Also, when freezing, I make sure not to include the pasta, because that gets mushy as well. Instead of spinach and zucchini, i use cabbage. Add balsamic when serving. I use whatever beans I have in my pantry. I will also use whatever tomato product I have in my pantry. Fresh is always best, but I usually use dried basil and oregano. Finally, I don't use any water, all low sodium stock and wine.
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This is a great, versatile base recipe! I make it multiple times per year. I usually make a...