Pantry Soup
19
If you have running water, some pasta, beans and tinned tomatoes in the pantry, fresh veggies and herbs in the fridge and a hot cooking element then you have the means to provide a nourishing meal for yourself. Sometimes, it doesn’t get any simpler than that. Pantry soup is something most home cooks are familiar with. You might have made a version of it yourself in the past. A what’s-in-the-pantry-let’s-chuck-it-in kind of chunky soup, ours takes on a new look and taste every single time. This one is our favourite version and is an ode to the classic minestrone soup. It is perfect to lift up a blah evening when you don’t want to cook but don’t want to do takeaway either. The kids can help gather the ingredients and if you make lots, you can freeze it for another rainy day.
Have you made pantry soup before? What are your favourite flavours and ingredients to use?
PANTRY SOUP
A spin on the classic minestrone, this version of a red robust soup has speck and macaroni along with pantry staples.
Preparation Time – 15 Minutes
Cooking Time – 40 Minutes
Makes – 4
Ingredients
2 tablespoons olive oil
200g smoked speck or bacon, diced
6 cups chicken stock
4 garlic cloves, finely chopped
1 red onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
2 fresh bay leaves
6 thyme sprigs
400g can chopped tomatoes
1/4 cup tomato paste
150g macaroni pasta (uncooked)
400g can cannelini beans
1 tablespoon mild smoked paprika
salt and pepper to taste
Method
Heat olive oil in a large heavy bottomed saucepan. Add speck (or bacon) and cook for 4 to 5 minutes until starting to brown. Add garlic, onion, carrot, celery and bay leaves. Sauté for another couple of minutes.
Add chicken stock, tomato paste and tinned tomatoes. Cook for 25 minutes on medium heat until starting to boil. Reduce heat. Add beans, paprika, macaroni and thyme. Season with salt and pepper. Cook for another 10 minutes on medium-low heat until pasta is al dente. Discard bay leaves before serving.
Serve hot with a dash of pesto stirred through and a crusty bread on the side.
My Notes
Make a vegetarian version by substituting speck with uncooked diced potatoes and chicken stock with vegetarian stock.
If during cooking you feel that it is starting to get thick and dry-ish, feel free to add more stock and adjust seasoning.
After cooking, stir through a handful of Tuscan cabbage or broccolini for added crunch and vibrancy.
A great idea! This soup looks so comforting and delicious.
Cheers,
Rosa
Love the name of the soup
I make soups like this all the time… they are so comforting and hearty!
This is a perfect pantry soup – pure comfort food!
Laura (Tutti Dolci)´s last [type] ..very berry popsicles
Yes! Eating the pantry (or freezer, or both) is such a useful way to cook. And it’s clearly delicious besides!
Eileen´s last [type] ..Burger & fries, so nice
I agree that this is a great, easy meal – anything and everything in the pot. I also do this with a pizza base – anything I can find in the fridge that looks like will work goes on top.
Suzanne Perazzini´s last [type] ..Potted Mince & Cheese Pies
My pantry soup idea is very similar to yours. At times, I drop noodles or orzo. We both are soup lovers and we don’t need a cold winter to enjoy soup
Kankana´s last [type] ..Raspberry Lemon Iced Tea
I love pantry soup! Tonight I’m feeling a bit puny, and planning a pantry soup of homemade chicken stock, tomato, fresh borlotti beans, green beans, penne pasta, carrots, thyme, and chicken. Yours looks delicious!
la domestique´s last [type] ..Cook in the Moment: Tomato Salad with Grilled Corn, Shrimp, and Chili-Lime Vinaigrette
I made a pantry soup on the weekend – we had a big chunk of pumpkin & some floppy carrots & celery to use up. It ended up tasting like celery – but it was actaully pretty yummy. In the past I just would’ve chucked all those sad vegies in the bin – how stoopid am I?
Miss Piggy´s last [type] ..Hardware Societe + Mamasita, Melbourne
that does sound good actually. very cleansing! It is nice how one can change the taste of the soup/stew based on one’s mood and what is available on hand.
I love pantry soup it is such a great way to clean out the fridge/freezer/pantry. In summer my favourite thing to do is pantry frittata!
I think I have most of the ingredient you have listed so this might be something I do on Sunday for the rest of the week!
Anna @ The Littlest Anchovy´s last [type] ..Blood Orange Cordial and Blood Orange and Rosemary Gin Fizz
The soup looks so comforting and this is the best way to clean your pantry!
Poornima´s last [type] ..Chocolate Fudge Brownies
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.
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You are welcome to join in my monthly food blogger event THE
SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see
you participate soon.
Debs @ The Spanish Wok´s last [type] ..Theme for The Soup Kitchen September 2012
I love the name – pantry soup. I make a forage soup which is just whatever happens to be available. Your photos are wonderful and make a warming dish look even more appetising. GG
Glamorous Glutton´s last [type] ..Dublin’s Fair City Where The Avoca Store’s So Pretty
ah, I like the sound of a forage soup. I wish we had woods filled with mushrooms and wild herbs – that would make a perfect forage soup!
Love it! I often do pantry soups, or pantry pastas. It makes me feel so virtuous to use up things that might otherwise go to waste… plus, I end up with a delicious dinner. Everyone wins!
SarahKate (Mi Casa-Su Casa)´s last [type] ..The Mill Stone Tea Room… a guest post by SK’s dad.
My pantry usually consists of onion, chorizo, tinned beans & tomato. I almost always have chorizo or smoked ribs in the freezer so a quick zap in the microwave and it’s ready to be used.
john@heneedsfood´s last [type] ..Naughty Chef Pho – Sydney CBD
ah yes, I love chorizos and kranskies in my pantry soups and stews, they add such a depth of flavour!