A creamy, savory soup built on oatmilk and aromatics, stretched with pasta for substance. The shelf gives you only one ingredient, so this is a pantry dinner that turns a single carton into something warm and satisfying on a weeknight.

Serves 2. 25 minutes, 10 at the stove.

About 1180 calories a serving, 54 g protein, 105 g carbohydrate, 59 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of olive oil in a pot over medium heat. Dice 1 medium onion and add it to the pot, stirring until it softens, about 4 minutes. Mince 3 cloves of garlic and stir them in, cooking for 1 minute more.5 min
2. Pour all 32 fluid ounces of oatmilk into the pot and add a pinch of salt and pepper. Bring the pot to a simmer over medium-high heat, then reduce to medium.8 min
3. Add 2 ounces of pasta to the simmering broth and stir often, cooking until the pasta is tender, about 8 to 10 minutes. The pasta will thicken the soup as it cooks.10 min
4. Taste and adjust the salt and pepper. Stir in 1 tablespoon of butter until it melts into the soup. Ladle the soup into two bowls and serve hot.

Note Swap ditalini or small shells for any short pasta you have on hand. The soup keeps in the fridge for two days; thin with water or oatmilk when you reheat it. Serve with crusty bread or crackers to round out the meal.