stalks of celery, chopped
2 or 3
carrots, minced in small food processor
salt and pepper to taste
small amount of olive oil
small amount of butter (opt)
chicken bouillon granules
1 to 2 Tbsp
tomatoes, chopped, with liquid
dry rigatoni noodles
2 to 4 c
left over pork roast
1In a large soup pot, drizzle olive oil in bottom of pan, just enough to cover the bottom.
Add butter with the olive oil as an option.
Add chopped onion, celery, garlic to pan and stir. Simmer and stir on med heat until vegetables are partially cooked (this speeds up the soup making progress and combines the flavors)
2Add the water, tomatoes with juice and spices.
Add the scrapes from the bottom of the bag of roast pork, saving the big pieces for the end of the soup making.
The pork is already cooked and the larger pieces will hold its shape better.
Simmer for 1 to 2 hours.
Add extra seasoning as need for taste.