Monday, February 13, 2012

Freezer-Friendly Minestrone Soup

Because of my schedule lately, and a planned tea party I have coming up to celebrate my birthday, cooking has been put at the end of my list. At least until this week when I start seeing if my baking talents will hold up to making a tasty afternoon tea. So, I pulled out a batch of minestrone soup I made back in December to get me through last week.

It took me a long time to find a minestrone recipe I liked. See, I am weird and don't like beans. I find their texture gross and sadly, minestrone soup often has a lot of beans included. So, I was excited when I found this recipe on-line years ago. I also love that this recipe makes a LOT of soup - enough to freeze at least five Tupperware containers with two servings a piece in them as well as having enough left over to eat for a week after I make the original batch. I try to make it in November or December and I find I usually eat the last container around the end of March. The soup keeps well in the freezer though I find I need to add some water to each container when I first take it out of the freezer. Otherwise, the soup is almost too thick.

See, I have another dish!
Minestrone Soup

2 garlic cloves, finely chopped
1 medium onion, chopped (1/2 cup)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
1 can (28 oz.) diced tomatoes, undrained
1 carton (32 oz.) chicken broth (4 cups) or 4 cups of water
4 cups tomato juice
1 cup dry red wine or water
1 Tbsp dried basil leaves
1 tsp salt
1/2 tsp dried oregano leaves
1/4 tsp pepper
2 cups uncooked rotini, mostaccioli, and shell pasta mixture (I usually just use rotini straight)

1) Spray 8-qt. nonstick Dutch oven with cooking spray; heat over medium heat. Cook garlic and onion in Dutch oven about 2 minutes, stirring occasionally, until onion is tender.
2) Stir in remaining ingredients except pasta. Heat to boiling; reduce heat. Cover and simmer 45 minutes.
3) Heat to boiling. Stir in pasta. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until pasta is tender.


M. Dianne Grotius Berry said...

Jumbo limas are for those who don't like beans, but want the complimental texture and starch that lendto the consommé. They work best in slow cookers, but can still give their essence in soup pots.

If not, have you tried the tiny pastas or grains, such as rosato or even barley? They do a great mime!

Another one of your great ideas! Thank you!

Krystal Thomas said...

I never would have though to use risotto or barley - I might have to try that the next time I come across a recipe that calls for beans!