Pantry Vegetable and Pasta Soup
The other day I wanted soup again. Last week I made Kiersten’s Creamy Wild Rice & Mushroom Soup and it was sooo good! You need to make it. But this time I didn’t have all of the ingredients so I set off to my pantry to see what I did have. So hence the name pantry soup! Clean out the pantry and see what veggies I had in my fridge. I used fresh tomatoes because I didn’t have canned diced tomatoes.
And…I found potato flakes from Idahoan Foods in my pantry. When I went to Idaho last year, we visited the Idahoan Foods processing plant and saw that REAL potatoes goes into those potato flakes. And I swear I remember someone talking about thickening soups with it. Sooo I wanted to try it! And it came out beautifully…and I never told Curtis. Hehe
Get all of your veggies chopped up, your mise en place. It takes a little bit to chop everything up but so worth it to do it all ahead of time and I sort it out by the groupings/orderings I add it into the pot.
In my French oven, I heated the olive oil and then cooked the onions, celery and carrots for about 8 minutes.
Then I dropped in the tomatoes and garlic – this picture above is after cooking those down and then adding the parsley, oregano and beans.
I love pasta with just butter, pepper and parmesan cheese. I can eat it all day. So I thought I’d mix this up for the pasta that goes into the soup!
And this soup is so good as leftovers!
I had this for dinner with grilled caesar salad and bread…perfect! I love the complexity of flavor the potato flakes added to the soup. So good and when I make this again, I’ll probably sub out different veggies for what I have in my pantry! Hope this inspires you to use what you have in your pantry!
Pantry Vegetable and Pasta Soup
Yield: 4-6 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
2 Tablespoons olive oil
3 large carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 garlic cloves, minced
2 medium tomatoes, diced
salt & pepper
1 15-ounce can cannellini beans, rinsed and drained
3 Tablespoons fresh Italian parsley, chopped
1 teaspoon dried oregano
2 15-ounce cans low sodium chicken or vegetable broth (or 4 cups)
2 1/2 Tablespoons Idahoan Buttery Homestyle Mashed Potatoes (potato flakes, optional)
8 ounces seashell pasta
1 1/2 Tablespoons salted butter
2 Tablespoons freshly grated Parmesan cheese (and additional for soup garnish)
Heat olive oil in your French oven or large stock pot on medium high heat for 2 minutes. Add carrots, celery, onions, salt and pepper and cook until softened, about 5 to 8 minutes. Add garlic and tomatoes and cook until tomatoes are broken down, about 5 to 8 minutes.
Add beans, 1 Tablespoon parsley and the oregano. Mix thoroughly with a rubber spatula or wooden spoon and then add chicken broth. Mix again and increase heat to high. Bring to boil and then add potato flakes (optional). Reduce heat and bring to a simmer for about 15 to 20 minutes.
While the soup is simmer, boil pasta but set the timer to about 2 minutes less than the instructions on the package. Drain pasta once it's done cooking and then add butter, pepper and parmesan cheese.
Serve soup with pasta and top with remaining pasta and parmesan cheese.
From The Little Kitchen