Happy Tuesday, everyone! How was your Labor Day Weekend? Did you enjoy the last bit of summertime and sunshine? Good, I’m so glad you did!
Today, one week into Hunger Action Month, I would like to share my first food pantry-friendly recipe with all of you! This recipe was developed when the director of my local food pantry asked me to find a way to use up canned vegetables, which the clients get an unlimited supply of (yay!). But after a while, eating sides of different vegetables can get boring.
But do you know what’s not boring? Vegetable soup!
What I love about vegetable soup is that you can change up the vegetables you put in it to fit your personal preferences. Don’t like carrots? Leave them out! Like garbanzo beans better than pinto? Switch it up! Want to use chicken broth instead of vegetable broth? Go for it! Versatility is a good thing.
This easy Vegetable Soup with Pasta starts with a large pot set over a medium heat.
Add in some vegetable oil and a small chopped onion and cook until the onion begins to soften.
When the onion is soft, pour in a 32oz carton of low sodium vegetable broth and 1-2 cups of water, depending on how you like your soup consistency. One cup of water creates more of a stew-like consistency, while the two cups of water creates a more traditional soup consistency. Bring the liquid to a boil over medium-high heat. When the liquid is at a boil, it’s time to add the pasta.
I chose to use the little tube pasta, or ditalini, but any small pasta shape works here! Carefully dump 8oz of the pasta into the boiling liquid (half a regular box) and cook the pasta according to the package directions.
When the pasta cooking time is half over, it’s time to add in the vegetables. I chose to use carrots (for something bright), green beans (for something green), and pinto beans (for protein).
To add in some additional color and provide a boost of flavor, I also added in one can of diced Italian tomatoes – diced tomatoes with garlic and oregano.
An extra vegetable that makes the soup extra delicious. Now you just need to stir everything together and let the pasta finish cooking and the vegetables heat through.
All that’s left is to dish it up…
And dig in!
I hope that you enjoy and share this recipe with your family, friends, neighbors, and community. Check out the bottom for the handy dandy printable that can be shared with your local food pantry. If you try this recipe, or donate this recipe’s ingredients to your local food pantry, let me know on Instagram by using the hashtag #GSFfightshunger.
Because together we can end hunger.
Vegetable Soup with Pasta
1 small onion, chopped small
1 teaspoon vegetable oil
1-15oz can sliced carrots, drained and rinsed thoroughly
1-15oz can cut green beans, drained and rinsed thoroughly
1-15oz can pinto beans, drained and rinsed thoroughly
1-15oz can diced tomatoes with basil, garlic, and oregano
1-32oz carton low sodium vegetable broth – Kitchen’s Basics
8oz small tube pasta (like ditalini)
- In a large soup pot with a lid, heat the oil over medium heat.
- Add in the chopped onion and cook until the onion becomes soft.
- Add in the stock and about 1-2 cups of water. Bring the liquid to a boil. When the broth is boiling, add in the pasta. Cook according to the package directions.
- When the pasta cook time is half over, add in the carrots, green beans, pinto beans, and tomatoes (juice and all!). Stir to combine and add in a little bit more water if you feel like the mixture is too thick for your liking. Continue to cook until the pasta is finished cooking.
Serve immediately or let cool completely and refrigerate for 2-3 days or freeze for 1-2 months.
Nutrition Information (1 serving):
Calories: 247 kcal • Carbohydrates: 49gm • Protein: 10gm • Fat: 1.5gm • Dietary Fiber: 8.5gm • Sodium: 918mg
Cost per recipe: $9.72
Cost per serving: $1.62
Recipe from Confessions of A Grad School Foodie – confessionsofagradschoolfoodie.com for Hunger Action Month 2015.