Pantry meals are great to have on hand for those nights where things don’t go according to plan. You forgot to defrost the meat, you ran out of a key ingredient, your in-laws popped in for dinner. Also, there’s the whole “I don’t feel like cooking or eating what I planned excuse, that pantry meals accommodate quite well. You can make this soup quickly, with a few basic pantry ingredients.
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We had our first snowfall in Winnipeg in early October and even though I’ve been making soups weekly since September, this snowfall really inspired me to have some solid soup recipes on deck for the winter.
A few weeks ago, I shared my super easy Slow Cooker Italian Sausage and White Bean Soup. It’s a favorite because it’s salty, has a variety of textures and it’s EASY! This Minestrone soup checks all those boxes too!
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Fall has arrived and that makes it easy to justify making soup every week. I usually stick with a slow cooker soup, so that it cooks all day and is ready to eat when we get home. No effort required. With the exception of cooking up some egg noodles before serving, this soup is meal prep friendly, make-ahead and a real time saver if you don’t have a lot of hands-on time to cook dinner.
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