Quick Country Cupboard Soup

This recipe for Quick Country Cupboard Soup is a delicious and comforting meal that can be prepared in no time. Made primarily from pantry staples, this soup is perfect for those days when you need a quick and satisfying meal. Packed with vegetables, herbs, and a flavorful broth, it is a dish that will warm you up from the inside out. Whether you're looking for a comforting lunch or a quick weeknight dinner, this recipe is a winner.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta (such as macaroni or shells)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
2. Add the carrots, celery, and bell pepper to the pot and cook for an additional 5 minutes, or until the vegetables start to soften.
3. Pour in the vegetable broth, diced tomatoes, and kidney beans. Stir in the dried thyme, oregano, basil, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
5. While the soup is simmering, cook the pasta according to the package instructions. Drain and set aside.
6. Once the vegetables are tender, stir in the cooked pasta. Cook for an additional 2-3 minutes to heat the pasta through.
7. Taste the soup and adjust the seasonings if needed. Serve hot and enjoy!

Interesting Facts