We all have those odds and ends hiding in the freezer or tucked at the back of the pantry — half a bag of frozen peas, a lone tin of beans, or pasta shapes left from different packets. Instead of letting them go to waste, turn them into a hearty Use-It-Up Soup.
This recipe is less about strict instructions and more about a framework: bone broth for nourishment, vegetables for fibre, beans for protein, and pasta for comfort. It’s quick, budget-friendly, and exactly the kind of meal that makes you feel good about clearing out the kitchen while still eating well.
🥣 Ingredients (serves 4–6)
- 1 tbsp olive oil
- 1 onion, diced (optional if you’ve got it)
- 2 garlic cloves, minced
- 6 cups bone broth (chicken, beef, or vegetable)
- 2–3 cups mixed frozen veg (peas, corn, beans, carrots, etc.)
- 1 can beans (cannellini, chickpeas, or kidney beans), rinsed
- 1 cup small pasta shapes (elbows, shells, or whatever’s left in the cupboard)
- 1 tsp dried herbs (oregano, thyme, or Italian mix)
- Salt & pepper to taste
- Fresh parsley or grated Parmesan to serve (optional)
👩🍳 Method
- Heat olive oil in a large pot. Sauté onion and garlic until soft.
- Pour in bone broth and bring to a simmer.
- Add frozen veg, beans, dried herbs, salt, and pepper. Cook for 10 minutes.
- Stir in pasta and simmer until tender (8–10 minutes).
- Taste and adjust seasoning. Serve with parsley or Parmesan if you’ve got it.
💡 Tips & Variations
- Boost the protein: Add shredded leftover chicken or turkey.
- Make it creamy: Stir through a splash of milk or cream before serving.
- Kid-friendly: Use fun pasta shapes — even broken spaghetti works.
- Freezer tip: Freeze in single-serve portions for easy lunches.
Why It Works
This soup is the ultimate no-waste recipe. It makes the most of what you already have, saves money, and delivers a nutrient-packed, gut-friendly meal with very little effort.