Two Healing Italian Recipes to Cook from the Pantry
Marine MATHIEUShare
Some of the most comforting food is also the simplest. Inspired by a trip through northern Italy, here are two wholesome, pantry-friendly dishes — a classic minestrone and colourful stuffed peppers — both perfect for a nourishing meal or a batch-cook for the week.
Minestrone Soup
Serves 6 · Prep 15 min · Cook 30 min
A traditional Italian “hug in a bowl,” loaded with fresh vegetables, beans and whole grains.
Ingredients
Assorted vegetables (carrots, celery, onions, spinach, tomatoes)
Tinned cannellini or kidney beans
Whole grain pasta or quinoa
Vegetable broth · olive oil · garlic, minced
Fresh herbs (basil, thyme, oregano) · salt and pepper
Method
1. Sauté garlic, onions and celery in olive oil until softened.
2. Add the remaining vegetables and cook for a few minutes.
3. Pour in vegetable broth and bring to a boil.
4. Add beans and pasta or quinoa.
5. Simmer until the vegetables and pasta are cooked.
Stuffed Bell Peppers
Serves 4 · Prep 20 min · Cook 30 min
Vibrant, flavourful and stuffed with goodness — and brilliant for meal prep.
Ingredients
Bell peppers, halved and seeds removed
Quinoa or brown rice, cooked
Assorted vegetables (tomatoes, zucchini, corn)
Black beans or chickpeas
Olive oil · garlic, minced · fresh cilantro or parsley
Salt and pepper · tomato sauce (optional)
Method
1. Preheat oven to 180°C.
2. Sauté garlic and vegetables in olive oil until tender.
3. Mix cooked quinoa or rice, beans and sautéed vegetables.
4. Season with salt, pepper and fresh herbs.
5. Stuff the bell pepper halves with the mixture.
6. Arrange in a baking dish and cover with foil.
7. Bake for about 30 minutes, until the peppers are tender.
8. Optionally, top with tomato sauce before baking.
Both are perfect for a nutritious, filling meal that feels like a treat — make a big batch and enjoy them through the week.
Cook these from your pantry. → Shop the organic staples — legumes, grains and more, plastic-free and hand-packed in Akaroa.