Hunger Action Month Recipe: Vegetable Soup with Pasta

IMG_0318

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.

IMG_0258

Add in some vegetable oil and a small chopped onion and cook until the onion begins to soften.

IMG_0260

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.

IMG_0264

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).

IMG_0268

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.

IMG_0271

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…

IMG_0330

And dig in!

IMG_0331

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.

oxox,

C

Vegetable Soup with Pasta

  • Servings: 6 people
  • Difficulty: easy
  • Print

Ingredients:

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)

Additional water

 

Instructions:

  1. In a large soup pot with a lid, heat the oil over medium heat.
  2. Add in the chopped onion and cook until the onion becomes soft.
  3. 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.
  4. 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.

Hunger Action Month

Happy September, everyone!

For me, September marks the (un)official start of fall – a season full of apples, pumpkin spice everything, and the perfect autumn color… orange.

But, during the month of September, orange represents much more than changing leaves and pumpkin-shaped cookies…

 

It represents Hunger Action Month.

 

In 2013, approximately 17.5 million households in the United States of America were found to be food-insecure at some point during the year. This means that these families were unsure if they would be able to, or were unable to, buy food to feed their families. Of those 17.5 million households, 6.8 million were found to have very low food insecurity – this is when one or more household members have to change or reduce their food intake during the year because they lack funds or other resources for food.

When I first heard these statistics back in graduate school, I was amazed and shocked because I didn’t realize that we had such poverty in our country. This inspired me to act and reach out to local food support programs (Meals On Wheels, local food pantries) to see how I could help out and help reduce the prevalence of hunger in my community.

One of the tasks that I did for my local food pantry was to come up with easy, affordable, and healthy recipes that they could give out to their clients. The recipes were to use commonly donated pantry items (like canned green beans) and simple cooking methods, so that everyone who utilized the pantry could make healthier meals at home.

This was one of the hardest challenges I have ever done, but it was also one of the most rewarding. So, in honor of Hunger Action Month, I will be featuring three shareable recipes that are food pantry-friendly (and delicious too!).

I am challenging YOU, my amazing readers, to take on a month-long challenge with me. I am challenging you to donate one meal’s worth of ingredients to your local food bank during the month of September. You can bring canned goods that you like to cook with or you can donate the ingredients in one of the recipes I’m sharing (and pass along the recipe too!). It doesn’t matter how much or what you donate – one can of beans or one box of pasta means that we are one step closer to ending hunger in America.

 

If you have any food-pantry friendly recipes that you would like to share, let me know (give me a shout under the “Let’s Be Friends” tab). And show me how you are reaching out to help end hunger in your community using the hashtag #GSFfightshunger. Because together, we can make a difference!

oxox,

C