Making this freezer-friendly minestrone soup is one of my favorite activities lately. I make this soup in large batches and then save them for later. My kids are no longer bothering me about dinner on Sunday night and they can fend for themselves when I’m not around.
This Freezer-Friendly Minestrone Soup Is A Treat Year-Round
For this soup, I go with using onions, carrots, celery, olive oil, garlic, vegetable stock, tomatoes, cannellini beans, pasta, and green vegetables.
You can replace some of these ingredients if you want. Try going with parsnips, fennel, peas, garlic powder, mushroom stock, black-eyed peas, red beans, couscous, and cauliflower.
I like to use the food processor to cut the onions, carrots, and celery together, as it saves a lot of time. Once chopped small, you can begin to cook everything together except for the beans, pasta, and green vegetables. Simmer the mix for 10 minutes and then add the remaining ingredients.
You can add more spices and herbs if you like as well. I like adding dry oregano, dry Italian mix, and dry rosemary. Be sure to salt and pepper to taste as well. You can also add a bit of pesto, Parmesan cheese, and chicken or meatballs.
Freezing and Unfreezing the Minestrone Soup
When you need to save the soup for later, make sure the soup cools down entirely. Portion it out into freezer bags and lay them down flat in the freezer until they are frozen throughout. You can then move them to an upright position if it is easier.
To prepare your frozen minestrone, empty it into a saucepan and add a splash of water, then cover it and cook over medium heat until it has defrosted. Increase the heat and cook until it is piping hot. Remember to stir often to avoid scorching. If it is easier, place your frozen soup in the refrigerator overnight.
Enjoy your soup warm and with a side of toasted baguette!
Freezer-Friendly Minestrone SoupCourse: Main MealCuisine: Freezer-Friendly, Vegetarian
Give your family a delightfully healthy surprise with this tasty vegetarian soup!
Prepare 4 for now and 4 for the freezer.
12.5 cups (approx. 3L) vegetable stock
2 lbs (900 g) plum tomatoes
2 lbs (900 g) cannellini beans
1/2 lb (250 g) pasta
12 carrots, roughly chopped
12 sticks of celery, roughly chopped
8 tbsp of olive oil
4 cloves of garlic, crushed
3 onions, quartered
2 handfuls of green vegetables (chopped courgettes, spinach, frozen peas, broad beans, cabbage, cavolo nero)
- Replace Tomatoes with
Additional green vegetables and a spooful of pesto
- Process the onions, carrots and celery in a food processor until they are finely chopped.
- Heat the oil in a large saucepan over medium heat.
- Cook, while stirring regularly the chopped onion, carrot, celery, and garlic.
- Cook for about 10 minutes, until softened.
- Add in the vegetable stock and tomatoes.
- Cover saucepan and reduce heat to low.
- Simmer for 10 minutes.
- Add in the cannellini beans, pasta and vegetables.
- Cover and simmer for another 10 minutes until the pasta is cooked.
- Add salt and pepper.
- Serve and enjoy!
Looking to try another delicious freezer-friendly recipe? Check out this Freezer-Friendly Meatloaf!