Pantry Soup

by | Aug 23, 2012 | 19 comments

 

Pantry Soup | Cook Republic

 

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.

 

Pantry Soup | Cook Republic

 

Pantry Soup - Pasta, Beans, Tomatoes and Herbs.

 

Have you made pantry soup before? What are your favourite flavours and ingredients to use?

 

PNATRY SOUP

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A spin on the classic minestrone, this version of a red robust soup has speck and macaroni along with pantry staples.
Print Recipe Rate / Comment
Author: Sneh
Course // Dinner, Soup
Cuisine // Italian
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 200 g 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
  • 400 g can chopped tomatoes
  • 1/4 cup tomato paste
  • 150 g macaroni pasta, uncooked
  • 400 g can cannelini beans
  • 1 tablespoon mild smoked paprika
  • salt and pepper to taste
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Instructions

  • 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.

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.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

 

Find More Recipes By CategoryBreakfast Pasta Soup

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

19 Comments
  1. john@heneedsfood

    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.

    Reply
    • Sneh

      ah yes, I love chorizos and kranskies in my pantry soups and stews, they add such a depth of flavour!

      Reply
  2. SarahKate (Mi Casa-Su Casa)

    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!

    Reply
  3. Glamorous Glutton

    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

    Reply
    • Sneh

      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!

      Reply
  4. Debs @ The Spanish Wok

    Oops, ignore previous message, link not worked.

    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.

    Reply
  5. Poornima

    The soup looks so comforting and this is the best way to clean your pantry!

    Reply
  6. Eha

    🙂 ! Some would almost dare call this a minestrone or its cousin, auntie or uncle: but pantry soup does have a ring!!!

    Reply
  7. Anna @ The Littlest Anchovy

    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!

    Reply
  8. Miss Piggy

    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?

    Reply
    • Sneh

      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.

      Reply
  9. la domestique

    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!

    Reply
  10. Kankana

    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 🙂

    Reply
  11. Suzanne Perazzini

    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.

    Reply
  12. Eileen

    Yes! Eating the pantry (or freezer, or both) is such a useful way to cook. And it's clearly delicious besides!

    Reply
  13. Laura (Tutti Dolci)

    This is a perfect pantry soup - pure comfort food!

    Reply
  14. chinmayie @ love food eat

    Love the name of the soup 🙂 I make soups like this all the time... they are so comforting and hearty!

    Reply
  15. Rosa

    A great idea! This soup looks so comforting and delicious.

    Cheers,

    Rosa

    Reply

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