Don't Panic Pantry: Freezer Pantry Minestrone
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- Опубликовано: 19 окт 2024
- For this episode we are going deep into the pantry, focusing not just on things like canned tomatoes, but also....as many frozen vegetables as possible. Does my version of Minestrone Soup still taste good when you use a frozen vegetable medley and no fresh ingredients beyond a potato, some carrots, a wilted stalk of celery and some leeks? Tune in to find out...that the answer is yes. It's still very good.
a (very) loose recipe for Pantry Minestrone
Ingredients
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 leeks (dark green stalks removed, though they can be saved and used for something like chicken stock), rinsed clean and chopped
2 garlic cloves, roughly chopped
a russet potato, diced
aa bag of frozen peas
a pound or so of frozen, pre-cut vegetable medley
a can of beans (I like to use red kidney or cannellini but any will work. You can also use beans you made during a Bean Dive)
two handfuls of other frozen vegetables, like lima beans, kale, spinach, cauliflower, etc.
about 3 1/2 cups (or a box) of chicken stock -- or vegetable stock to make it vegetarian
about 3 1/2 cups water
28-ounce can of whole, peeled tomatoes, crushed by hand
kosher salt
freshly ground black pepper
To Finish:
Cooked medium or short pasta, like orechiette, ditalini, or the like
freshly grated Parmesan cheese
fresh basil, roughly torn or sliced
extra-virgin olive oil
Directions
Place a soup pot or Dutch oven over medium-low heat and add the butter and olive oil. Add the leeks and season them with salt and pepper (get used to that seasoning step). Stir to combine, and allow them to wilt for about 5 minutes. Next, add the potato, season and stir.
Then frozen peas, season and stir (getting an idea of where this is going?). Repeat with any remaining vegetables.
Then add the beans, season and stir. Add the stock and water, then bring it to a simmer. Meanwhile, crush your tomatoes if you have not yet done so. Once the soup is simmering, add the tomatoes, season, stir, and return it to a simmer.
Cover the pot and cook it at a low simmer for about 4 hours, stirring occasionally, or until the soup has thickened and started to relax into itself. Taste for seasoning and adjust as needed.
Meanwhile, cook however much pasta you want to eat in one sitting. Drain it, then return it to the pot you cooked it in, and ladle in the amount of minestrone you want to eat. (I like it to be quite thick, almost like a vegetable bolognese). Bring it to a simmer, then ladle it into bowls, topped with freshly grated cheese, olive oil and fresh basil.
Eat with pleasure.
Remaining soup will store well in the refrigerator for about a week, or much longer in the freezer.
The Team:
Basically Everything other Than Cooking: Ben Leavitt
Music: Ray Suen
Pop-up Graphics: Jordan Husmann
Noah Galuten: Noah Galuten
![GEEK TIMË [OFFICIAL AUDIO]](http://i.ytimg.com/vi/ry-6RvkH880/mqdefault.jpg)
Okay, RUclips needs to add a drool button for this show.....yum!
🤤
I am currently one hour away from finish cooking the minestrone from your Don't Panic Pantry cookbook and I can already tell it is the best minestrone I have ever had. The constant seasoning of ingredients as they are added has made magic. After two hours, the flavors are melding. Thank you Noah!
That is so awesome!!! It’s the best.
"Hey I'm eating a giant pot of vegetables!" 😂😂😂😂 Noah you consistently crack me up! Come for the food, stay for the laughs!
Thank you!!!
Great leek cleaning tip!
It usually works, too!
the production value of this show is *chefs kiss* i thought iliza would pop up outside the window but we went meta with noah himself and it was so much better! i have fond childhood memories of minestrone soup and if it wasn't approximately a thousand degrees (i exaggerate) i'd make this now. bookmarks for winter
thank you! We'll see how much weirder the show gets as it goes along!
Love every episode so far! Always simple, informative and delicious.
Thank you! More to come!
OMG, "Douchier" is in the Urban Dictionary. i thought you made that up. I am feeling not so much old, but from an increasinly distant culture of the past. I would say it looks very Beanie. It's great you are doing your personal take from scratch on these simple classic, maybe even staple dishes. End product looks great. Fun video.
Thank you! Always gotta keep that fiber rolling!
huge fan thx 4 the vids
Thank you!!!
It looks really delicious ! (i can't remember how to write that word sorry) Great video as always !
Also, is that possible to put the weigts in grams in future videos or in the description ? Thank you !
I’m trying to keep things super loose for the recipes…but when there is any baking in the cookbook (coming soon!) those will have grams
Noted, thank you so much 😁
If your Linda Cardellini let me know 😂😂
Still waiting!