Pantry Vegetable and Pasta Soup
Servings: 4 -6 servings
Ingredients
- 2 Tablespoons olive oil
- 3 large carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- salt & pepper
- 1 15- ounce can cannellini beans, rinsed and drained
- 3 Tablespoons fresh Italian parsley, chopped
- 1 teaspoon dried oregano
- 2 15- ounce cans low sodium chicken or vegetable broth, or 4 cups
- 2 1/2 Tablespoons Idahoan Buttery Homestyle Mashed Potatoes, potato flakes, optional
- 8 ounces seashell pasta
- 1 1/2 Tablespoons salted butter
- 2 Tablespoons freshly grated Parmesan cheese, and additional for soup garnish
Instructions
- Heat olive oil in your French oven or large stock pot on medium high heat for 2 minutes. Add carrots, celery, onions, salt and pepper and cook until softened, about 5 to 8 minutes. Add garlic and tomatoes and cook until tomatoes are broken down, about 5 to 8 minutes.
- Add beans, 1 Tablespoon parsley and the oregano. Mix thoroughly with a rubber spatula or wooden spoon and then add chicken broth. Mix again and increase heat to high. Bring to boil and then add potato flakes (optional). Reduce heat and bring to a simmer for about 15 to 20 minutes.
- While the soup is simmer, boil pasta but set the timer to about 2 minutes less than the instructions on the package. Drain pasta once it's done cooking and then add butter, pepper and parmesan cheese.
- Serve soup with pasta and top with remaining pasta and parmesan cheese.
When you make this recipe...
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