1.08.2018

Quick and Easy Pantry Meal: Pasta and Bean Soup

During the winter, I like to eat soups. My children not so much, but I just give them pasta with butter and then make what I want for dinner. I have found that if you keep chicken stock in your pantry, pasta, beans, and canned tomatoes then you can pretty much make some type of soup.

I made this soup recently by rummaging through my pantry and old cookbooks.

Use your Pantry and serve this easy pasta and bean soup.

Pasta and Bean Soup

Ingredients:

1/4 cup of olive oil plus a little more for drizzling
4 large cloves of garlic, minced
2 teaspoons of fresh or dried rosemary
2 14 oz diced tomatoes
Salt and Pepper
7 cups of chicken stock
6 ounces of pasta (elbow or tiny shells)
2 19-ounce cans of cannellini beans, drained and rinsed. 


Instructions:

Heat oil in a large stock pot. Add garlic and rosemary and saute about two minutes. Add the tomatoes plus salt and pepper. Simmer for several minutes. 

Add the chicken stock and bring soup to a boil. Reduce the heat and simmer for five minutes. Add the pasta and cook 7 to 10 minutes. 

Add the canned beans to the pot and simmer for several minutes.  Add salt and pepper, if needed. Once soup is in serving bowls, drizzle with olive oil to taste. 

Serve with my cornbread


This soup is great later in the week. It also makes enough to freeze. 

Are you a soup lover in the winter, too?

#Soups for weeknight meals. Quick and Easy from your pantry with #pasta #beans and #tomatoes. Get dinner on the table in less than 30 minutes with this soup recipe. Budget-Friendly, too.

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