We absolutely love freezer friendly soups! Soups are so easy to make, so packed with nutrition and always good to have on hand for the days where you just can't find the time to add cooking into your schedule. Thankfully this is not the only easy soup recipe to choose from. With such a wide variety of soup recipes to suit any pallet preferences and time allowance, the biggest time will probably be choosing your recipe.
Nothing screams goodness quite like a bowl of colourful, nutrition-packed minestrone soup. This minestrone soup recipe has a great combination of protein loaded beans, fresh veg like carrots and green beans as well as some iron-rich spinach. Add in some of your favourite pasta and you have a clear winner for a delicious balanced meal!
How To Cook Delicious Minestrone Soup
Soups always make me feel like I'm whipping up a magic potion: a sprinkle of this, a dash of that. They tough to mess up and this is no exception. After you have softened the onions and harder ingredients briefly it is a case of throwing all the ingredients in and leaving them to work their magic.
- 1 1/2 tablespoons cold pressed extra virgin olive oil
- 1 onion (small/medium, chopped)
- 1 large carrot (thinly sliced)
- 2 stalks celery (diced)
- 1 baby marrow (small)
- 5 cloves garlic (minced or pressed)
- 1 cup green beans
- 4 cups cooked red kidney beans (drained and rinsed)
- 4 cups cooked white kidney beans
- 2 cups diced tomatoes (or one can)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 3 cups hot water
- 1/2 cup mixed pasta
- 4 cups fresh spinach leaves
- 1 tablespoons dried parsley
- Place the diced carrots, celery, and onion in a pot with some oil and fry gently until translucent and soft.
- Add the garlic and the zucchini and cook for a few minutes until soft.
- Add the beans (both kidney and white beans), tomatoes, green beans, and seasonings. If you are using canned tomatoes drain them first so the finished soup isn’t red and with overpowering tomato based.
- Add in seasonings, like thyme, basil, salt, pepper, and oregano.
- Cover everything with vegetable broth and water. Put a lid on the pot to keep that moisture in and simmer it for 20-25 minutes or so.
- When the veggies are tender, add a little bit of pasta. Any small-ish pasta is fine, like shells, mini bowties, etc
- After the pasta is cooked through, remove the pot from heat and stir in a giant handful of fresh spinach leaves and some fresh minced parsley.
This recipe makes a healthy number of servings so it is great to portion out and store in the freezer. As always, we LOVE freezer friendly meals!
Enjoy your soup!
If you liked this recipe be sure to check out our other nutritious wholefood soup recipes.