Hospitality House food pantry soup is a flexible, budget-conscious meal made with pantry staples such as beans, tomatoes, pasta, and broth. This version is a hearty vegetable soup, easy to adapt to what you have on hand and served hot with bread or crackers.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 2 medium carrots, diced (about 120 g)
- 2 celery ribs, diced (about 90 g)
- 2 garlic cloves, minced (about 6 g)
- 1 teaspoon dried Italian seasoning (1 g)
- ½ teaspoon ground black pepper (1 g)
- 1 can diced tomatoes, 14.5 ounces (411 g), with juices
- 6 cups low-sodium vegetable broth (1.4 L)
- 1 can cannellini or other white beans, 15 ounces (425 g), drained and rinsed
- 1 cup small pasta, such as elbow macaroni or ditalini (100 g)
- 2 cups chopped fresh spinach or frozen spinach (60 g fresh or 60 g frozen)
- ½ teaspoon fine salt, plus more to taste (about 3 g)
- 1 tablespoon lemon juice (15 ml), optional
Instructions
- Prepare the vegetables and drain and rinse the beans. If using frozen spinach, thaw it briefly or break it into small pieces; there is no need to squeeze it completely dry.
- Warm the olive oil in a large, heavy pot over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. If they start sticking, lower the heat and add a tablespoon of broth.
- Stir in the garlic, Italian seasoning, black pepper, and salt. Cook for about 30 seconds, just until fragrant; avoid browning the garlic.
- Add the diced tomatoes and their juices, vegetable broth, and rinsed beans. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook for 15 minutes, or until the carrots are nearly tender.
- Stir in the pasta. Simmer uncovered for the time stated on the package, usually 8–10 minutes, stirring now and then so pasta does not settle on the bottom. Check that the pasta is tender but not falling apart.
- Stir in the spinach and cook for 1–2 minutes if fresh, or about 3 minutes if frozen, until hot throughout. Taste and adjust the salt and pepper. Add lemon juice if you want a brighter flavor, then serve hot.
Tips
- Check the broth label: If using regular-sodium broth, start without the measured salt and season at the end. Canned tomatoes and beans can also contain salt, so tasting before adding more is important.
- Use what is available: Kidney beans, chickpeas, or black beans can replace white beans. Their texture and flavor will change slightly, but they work in the same quantity. Frozen mixed vegetables can stand in for the carrots and celery; add them with the broth.
- Keep pasta from going soft: Pasta continues absorbing liquid as it sits. For soup you expect to store, cook the pasta separately and add it to individual bowls, or keep it separate from the broth.
- Adjust thickness carefully: Add broth or water a little at a time if the soup becomes too thick. If it seems thin, simmer it uncovered for a few minutes before adding the pasta, which will also absorb some liquid.
Serving Suggestions
Ladle the soup into bowls and serve with crusty bread, toast, or crackers for dipping. A little grated Parmesan, chopped parsley, or a drizzle of olive oil makes a simple garnish; leave off the cheese for a dairy-free bowl. A green salad or sliced fruit can round out the meal without requiring extra cooking.
For a pantry-friendly topping, crush a few crackers over each serving for crunch. If serving a group, keep extra broth warm and offer it at the table, since pasta thickens the soup as it stands.
Variations
Use rice instead of pasta: Replace the pasta with ¾ cup (140 g) uncooked white rice. Add it with the broth and simmer according to the package directions, generally 15–20 minutes; check the rice for tenderness before adding spinach. Brown rice takes longer and may need additional broth.
Make it spicier: Add ¼ teaspoon red pepper flakes with the garlic, or pass hot sauce at the table. For a smoky note, use ½ teaspoon smoked paprika in place of part of the Italian seasoning.
Add other vegetables: Chopped zucchini, green beans, or diced potato can go in with the broth. Cut pieces to a similar size so they cook evenly. Add tender vegetables such as peas during the last few minutes.
Make it more substantial: Stir in 1 cup (150 g) drained canned corn or another half-can of beans. If adding cooked meat, use meat that has been safely cooked and refrigerated; reheat the finished soup to 165°F (74°C).
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. Pasta absorbs broth during storage, so keep some extra broth on hand to loosen leftovers.
Reheat only the portion you plan to eat on the stove over medium heat, stirring until it is steaming throughout and reaches 165°F (74°C), or reheat in a microwave-safe covered dish, stirring partway through and checking the temperature in several places. Add a splash of water or broth before reheating if needed. For longer storage, freeze soup for up to 2–3 months; pasta may soften after thawing, so freezing the soup before adding pasta gives the best texture.
Frequently Asked Questions
Can I make this soup without pasta?
Yes. Leave it out for a bean-and-vegetable soup, or replace it with cooked rice, barley, or diced potatoes. If using potatoes, simmer them with the broth until tender before adding spinach.
Can I use water instead of vegetable broth?
Yes, though the soup will taste milder. Add a little extra Italian seasoning and adjust salt at the end. A spoonful of tomato paste stirred in with the garlic can add depth if you have it.
Do I need to rinse canned beans?
Rinsing removes much of the canning liquid and some excess salt, giving the broth a cleaner flavor. If you do not rinse them, expect the soup to be slightly thicker and taste before adding salt.
Can I make it ahead?
Yes. Cook the soup through the simmering step, but leave out the pasta and spinach. Refrigerate within 2 hours, then bring it to a simmer when ready to serve; cook the pasta in the soup and add spinach at the end.
Can I make this recipe vegan and gluten-free?
The base is vegan when made with vegetable broth and served without cheese. For a gluten-free version, use certified gluten-free pasta and check the labels on broth and canned ingredients; cook the pasta according to its package directions.
Why did my leftover soup get so thick?
The pasta continues to absorb liquid as it cools. Stir in broth or water while reheating until the soup reaches the consistency you like, then heat it to 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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