Gather Your Ingredients
Before diving into the cooking process, ensure you have all the necessary ingredients on hand. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 stalks of celery, chopped
- 1 zucchini, diced
- 1 cup of green beans, trimmed and cut into bite-sized pieces
- 1 can of diced tomatoes (14 ounces)
- 1 can of kidney beans, drained and rinsed (14 ounces)
- 1 can of cannellini beans, drained and rinsed (14 ounces)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta, such as ditalini or small shells
- Freshly grated Parmesan cheese, for serving (optional)
- Fresh basil leaves, for garnish (optional)
Step 1: Sauté the Vegetables
To begin, heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, chopped celery, diced zucchini, and green beans to the pot. Sauté the vegetables until they start to soften, usually about 5 minutes.
Step 2: Add the Tomatoes, Beans, and Broth
Once the vegetables are tender, add the can of diced tomatoes (including the juices), kidney beans, and cannellini beans to the pot. Stir everything together to combine. Then, pour in the vegetable broth and add the dried oregano, basil, thyme, salt, and pepper. Give it a final stir.
Step 3: Simmer and Cook the Pasta
Bring the soup to a gentle boil and then reduce the heat to low. Let the soup simmer for approximately 10 minutes to allow the flavors to meld. While the soup simmers, prepare the pasta separately according to the package instructions. Cook it until al dente, as it will continue cooking when added to the soup.
Step 4: Combine the Pasta and Soup
Once the pasta is cooked, drain it well and add it to the simmering soup. Stir everything together and continue to cook for an additional 5 minutes, ensuring the flavors combine beautifully.
Step 5: Let It Cool and Package
Allow the soup to cool at room temperature before transferring it to freezer-safe containers. Portion the soup into individual servings or family-sized portions, depending on your preferences and needs. Remember to leave some headspace to allow the soup to expand when frozen.
Step 6: Freeze and Reheat
Finally, place the containers of soup in the freezer, ensuring they are properly labeled with the date. The frozen minestrone soup can be stored for up to three months. When ready to enjoy, thaw the soup overnight in the refrigerator and reheat it on the stovetop or in the microwave until heated through.
Voila! Now you have a nourishing and ready-to-go frozen minestrone soup whenever you need a quick and wholesome meal. Serve it with a sprinkle of freshly grated Parmesan cheese and some fresh basil leaves for a delightful touch. Enjoy!