Vegetarian pantry soup
Vegetarian pantry soup
Vegetarian pantry soup
Vegetarian pantry soup
Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves 4-6
Vegetarian pantry soup
- 2 tablespoons olive oil, organic virgin
- 6 or 7 cloves of garlic, chopped
- 1 medium onion, chopped
- 1 tablespoon dried parsley, or fresh
- 1 tablespoon dried oregano, or fresh
- 1 tablespoon dried basil, or fresh
- 5 tablespoons sun-dried tomato paste, or regular tomato paste
- 1 fifteen ounce can of beans, I used 2 cups of borlotti beans (they are nearly impossible to find in the can)
- 4 cups vegetable broth, low-sodium,
- 2 cups cooking water, from the beans, you can use the water your beans come in. Just have 6 cups liquid total.
- 1 teaspoon fresh ground pepper
- salt to taste, remember your bean water, vegetable broth and cheese, all have salt
- 2 cups cooked pasta(whole grain), any fun shape will work.
Vegetarian pantry soup
- Heat the olive oil and add the onions. Saute until for 3 or 4 minutes then add the garlic and saute another minute or two.
- Add your dried herbs, ground pepper, and sun dried tomato paste. Saute for about a minute and add your bean water and vegetable broth.
- Add the beans and cooked pasta and simmer for about 10 minutes. Serve with a nice Pecorino Romano cheeese.
Vegetarian pantry soup
This recipe is in response to all the requests I get for a fast, healthy and delicious recipe. All the ingredients are probably already in your pantry. I love borlotti beans but cannellini or kidney would be just a delicious. I served the soup with a big fresh salad. Another nice addition would be any of my bread recipes. So next time you think you will have to order an unhealthy, greasy, and over- priced cold pizza, take a look into your pantry first. In the time it might take to get the pizza delivered, you could be enjoying your own homemade soup with no guilt!
