Veggie Pantry Soup
Veggie Pantry Soup
Recipe by Tina Gravalos
Ingredients
17
Time
1h
Serves
8
This pantry soup is very versatile depending on what you have in your pantry or fridge. Onions, carrots and celery are always a great base for a tasty soup. Take it from there and you can’t go wrong! This soup is loaded with fibre from the delicious vegetables, kidney beans and chickpeas. The broth is super hearty and warming. It is an easy soup to whip up because you just have to take a look at what you have in your pantry and fridge and create from there.
Budget-Friendly
Gluten-Free
Ingredients
2 Tbsp
Extra-Virgin Olive Oil
1 can
Canned Chickpeas
1 can
Canned Kidney Beans
1 can
Canned Tomato
crushed
1 cup
Vegetable Stock
2 cups
Filtered Water
2
Carrots
chopped
2 stalks
Celery
1 med
Yellow Onion
diced
1 cup
Butternut Squash
pre-cubed
3
Garlic Cloves
minced
2
Bay Leaf
1 tsp
Oregano
1 tsp
Parsley
1/2 tsp
Sea Salt
1/2 tsp
Black Pepper
1 cup
Gluten-Free Macaroni Noodles
Instructions
1
In a large pot or dutch oven, on medium heat, add olive oil.
2
Add the onions and saute for 5-7 or until onions become translucent. Add the garlic and saute for another 30 seconds.
3
Add the carrots, celery and squash. Saute for about 10 minutes or until vegetables start to soften.
4
Add the crushed tomatoes, chicken broth, water spices and bay leaves. Stir to combine. Lower the heat to a low simmer and cook for 15 minutes with the lid on slightly askew.
5
After 15 minutes, add the chickpeas and kidney beans and cook for another 15 minutes.
6
If using pasta, add that in and cook for 8-10 minutes or until pasta is cooked. Taste and add more flavour if needed.
7
Remove bay leaves and serve in your favourite bowls and enjoy! Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
8
Note: You can cut the squash cubes even smaller by cutting them in half to cook faster.
9
Substitutions: Use sweet potato instead of squash. Use more chickpeas if you don’t like/have kidney beans. Use what vegetables you have! From tomatoes to zucchini and everything in-between.
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More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
