Pantry Minestrone Soup


Combine canned tomatoes, broth or water, dry pasta, beans and leftover veggies to make a flavorful, healthy soup from pantry staples.


  • Olive oil
  • Diced onion
  • Diced fresh or frozen vegetables like carrot, zucchini or green beans
  • 1 can diced tomatoes
  • 1 can kidney beans, white beans or chickpeas
  • 4 cups broth or water
  • 1 cup uncooked pasta (small shapes work best)
  • 1/2 teaspoon each dried basil, thyme, oregano, rosemary and black pepper, or an equal amount of an Italian spice blend
  • Fresh lemon juice, grated Parmesan cheese, optional



  1. Heat the olive oil in a medium saucepan.
  2. Add onion and cook until tender.
  3. Add diced fresh or frozen vegetables, and cook until vegetables soften.
  4. Add tomatoes, beans, broth or water, pasta and spices, and bring to a boil.
  5. Lower heat and simmer uncovered for 30 minutes.
  6. Adjust seasonings to taste.
  7. If using, squeeze a little fresh lemon juice into the finished soup and top with grated Parmesan.