In the second installment of Pantry Wars I’ve decided to unearth some cheese tortellini from the deep reaches of my freezer and make a deliciously garlicky soup. The tortellini has probably been in there since November, but it’s totally still good, wouldn’t want to waste it! Luckily, I always over shop and had some chicken broth on hand, remember…I’m trying not to buy any new ingredients. However, I did go to the farmer’s market today and bought some parsnips and a giant bunch of rosemary….voila, side dish!

Roasted Garlic Soup

Serves 4

You will need:

5 cups chicken broth

20 cloves of garlic

1/4 cup olive oil

1 package tortelini

Method:

1. Heat the oil in a pan on medium heat. Add the garlic cloves and cook untill they just start to brown, about four minutes.

2. Remove the cloves and set aside the remaining oil. In a soup pot, bring the broth to a boil and add the garlic cloves, cook for ten minutes.

3. Add the tortellini to the boiling garlic and broth and cook for 12 minutes. Turn the heat off and add the reserved oil.

Roasted Parsnips

Serves 4

You will need:

6 large parsnips, peeled and chopped into bite-sized pieces

2 Tbs fresh rosemary

1.4 cup olive oil.

Method:

Throw everything in a roasting pan and cook at 400 for about 4o minutes.