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Good Cheap Eats

eat well on a budget with easy recipes from Jessica Fisher

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Pantry Challenge Minestrone

Jessica Fisher · February 5, 2015 · 4 Comments

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Mix up a pot of this quick and easy minestrone from simple kitchen staples. It’s the perfect answer to a cold and blustery day.

Pantry Challenge Minestrone

During the Pantry Challenge, dinner was often soup, for many reasons. Soup is quick and easy to prepare; it’s a cozy, cold weather meal that can feed a crowd. Most importantly, soup can be made from almost anything, making it the perfect dish to use up odds and ends you find lurking.

Since my odds and ends were all of a similar variety, we had this soup, this Pantry Challenge Minestrone, several times during the challenge. My kids and husband love it, so it makes for a super win for supper.

If you’ve already got leftover cooked vegetables or meat on hand, just toss them in the pot. Feel free to vary the vegetables or meat or even go meatless. Soup is a very forgiving dish.

Pantry Challenge Minestrone

A bowl of Minestrone on napkin
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 Pantry Challenge Minestrone

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: minestrone
Servings: 8 servings
Calories: 372kcal
Author: Jessica Fisher

Ingredients

  • 2 tbsp olive oil
  • 1 onion chopped
  • 4 carrots sliced
  • 3 russet potatoes chopped
  • 3 mushrooms chopped
  • 1 tbsp garlic minced
  • 8 cup water
  • 1 6-ounce can tomato paste
  • 1 15-ounce can garbanzo beans chick peas
  • 1/2 cup orzo pasta
  • 1/2 cup pearl barley
  • 1 cup frozen corn kernels no need to thaw
  • 1 cup frozen green peas no need to thaw
  • 1/2 lb bulk Italian sausage cooked and crumbled
  • 1 tbsp Italian herb blend
  • 1/2 tsp salt
  • ground cayenne pepper to taste
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onions, carrots, potatoes, mushrooms, and garlic and cook until the onions go clear and the mushrooms are tender, about 7 to 10 minutes.
  • Stir in the water and tomato paste. Bring to a simmer.
  • Add the beans, pasta, barley, corn, peas, sausage, herbs, and salt. Simmer for 20 minutes or until the pasta and barley are tender. Dust with cayenne pepper, adjust seasonings, and serve.

Notes

You can freeze any leftover soup. Allow soup to cool and freeze in an airtight container for up to 3 months.

Nutrition

Calories: 372kcal | Carbohydrates: 50g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 752mg | Potassium: 972mg | Fiber: 10g | Sugar: 7g | Vitamin A: 5586IU | Vitamin C: 25mg | Calcium: 98mg | Iron: 5mg

 

Filed Under: Pasta, Recipe, Soups Tagged With: dairy-free, packable

Reader Interactions

Comments

  1. Demi says

    February 6, 2015 at

    Jessica, are you posting a log of your whole30 meals anywhere? I am having a hard time sticking with it because I am struggling with morning sickness, but I would love a daily dose of inspiration.

    Reply
    • Jessica Fisher says

      February 10, 2015 at

      Sorry for the delay in answering. I’m so behind on all the things. Here’s where I’m posting: https://goodcheapeats.com/meals-from-my-whole-30/

      Congratulations on the baby! I would give yourself much grace while pregnant. If you don’t mind my asking, why did you decide to do it now? Have you considered some modifications? Like no sugar, alcohol, or soy? That would still be super healthy but not so hard.

      Reply
  2. Nancy B says

    February 6, 2015 at

    You are so right when you say that soup is a very forgiving dish. I made potato soup this week and added the last of the cheese sauce leftover from the Super Bowl nachos in lieu of the sour cream called for in the recipe. Worked famously and no one ever knew 😉

    Reply
    • Jessica Fisher says

      February 10, 2015 at

      LOVE it!

      Reply

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HI! I’M JESSICA.

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I believe anyone can prepare delicious meals -- no matter their budget. Click here to learn more.

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