Author Notes: This recipe is meant to be an edible way to compost all your wayward produce. “Pantry vegetables” are the sturdy ones that last a while in the crisper drawer of your fridge. The green veggies cook quickly, which means you should add them toward the end of the soup process. Another great addition from the garbage bowl: a Parmesan or Pecorino rind to add a rich, cheesy flavor to the broth. Next time you finish a wedge, save the rind in your freezer until it’s soup time. 

Desperation Minestrone Soup

Serves 4

• 1tablespoon olive oil
• 1small yellow onion, diced
• 2cups finely chopped "pantry" vegetables (carrots, fennel, leeks, potatoes, cauliflower, cabbage, winter squash, etc.)
• 2large garlic cloves, minced
• One15-ounce can diced or crushed tomatoes
• 8cups vegetable or chicken stock
• 1teaspoon salt
• 1/4teaspoon red pepper flakes
• One15-ounce can cannellini beans, drained and rinsed
• 1cup green vegetables (zucchini, green beans, peas, leafy greens, broccoli, etc.), finely chopped
• 1/2cup gluten-free elbows, orzo, or orecchiette (optional)
• 1/2cup herbs (basil, chives, parsley, tarragon, or a combination), roughly chopped or torn
• Shaved Parmesan or Pecorino, for serving (optional)

1. Heat the oil in a large Dutch oven or stockpot. Sauté the onions and pantry vegetables over medium-high heat until soft, 5 to 7 minutes. Stir in the garlic and cook until fragrant, another minute. Pour in the tomatoes and simmer until the liquid is reduced and the tomato chunks have softened, about 5 minutes. Add the stock, salt, and red pepper flakes to the pot. Bring to a boil.
2. Stir in the beans, green vegetables, and pasta (if using), then reduce the heat to medium-low. Simmer for 10 minutes, or until the pasta is cooked through. Off the heat, stir in herbs and taste for seasoning. Garnish with a drizzle of olive oil and shaved Parmesan or Pecorino for a salty bite.

https://food52.com/recipes/73204-desperation-minestrone-soup