As we were scrounging around for something to eat since we did not feel like what we had planned, John said he was going to have the leftover chicken chili. There really was not enough left for two so I looked through the containers in the freezer. Much to my surprise I found vegetable soup that we had made in March.

This soup turned out much thicker than I remembered probably because the pasta has lent a lot of starch to stock. I think I made this with a parmesan rind so it is not vegan. It could have used some fresh vegetables but I was feeling lazy and only added some arugula for a fresh green.

Vegetable soup with pasta, arugula, and kidney beans