Use-it-up vegetable soup with little pasta
Food-waste reduction remains a useful global conversation, and a flexible soup is one practical kitchen response. Use vegetables that are still safe and sound; cooking does not rescue spoiled food. UNEP’s food-waste guidance is linked below for the broader context.
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Use-it-up vegetable soup with little pasta
Ingredients
How to make it
- Heat oil in a large saucepan. Cook onion and carrots for 7 minutes, stirring.
- Add courgette, tomatoes, stock and oregano. Simmer for 10 minutes.
- Add pasta and cook for its packet time, stirring so it does not stick. Add beans for the final 4 minutes and heat through.
- Season and serve. Add a little hot water if the pasta absorbs more liquid than expected.
Make it work in your kitchen
Keep the vegetable quantities similar when substituting. Dense vegetables need longer cooking than leafy greens, so add them in stages. If making ahead, cook pasta separately and combine at serving to avoid a very thick soup. Label and promptly chill leftovers. Planning a second meal is useful only when safe storage is part of that plan.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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