Pesto Minestrone Soup Freezer Meal

 Pesto Minestrone Soup Freezer Meal

Ready in 30 minutes

Serves 6 persons

277 calories 

Ingredients

• 1 1/2 cups bowtie pasta

• 1 cup onion diced

• 2 clove garlic minced

• 2 stalks celery chopped

• 3 carrots sliced

• 8 fl. oz. white wine or you can use apple juice

• 19 oz. diced tomatoes with juice

• 19 oz. mixed beans drained and rinsed

• 2 Tbsp. tomato paste

• 2 tsp. Italian seasoning

• 1/2 tsp. black pepper

• 1/4 cup Parmesan cheese grated

• 1/4 cup pesto

• 1 quart freezer bag

• 1 gallon freezer bag

Preparation

1. Place the bowtie pasta in a medium freezer bag. 

2. Add all the other ingredients to a large freezer bag. 

3. Remove excess air, seal the bags, staple together above the seal, and freeze.

4. Thaw.

5. Dump bag contents into a large stovetop pot. Add 2 cups of water. Bring to a boil.

6. Turn heat down and simmer until the sweet potato and squash are soft.

7. Allow it to cool a bit. Blend with an immersion blender until relatively smooth.

Ingredients for Cooking Day

• 4+ cups vegetable broth

Cooking Instructions

Stovetop Cooking Instructions:

1. On cooking day, thaw, pour the contents of the large bag into a stovetop pot, add 4 cups of vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.

2. Add the pasta and continue to simmer for another 10 minutes, stirring occasionally.

Slow Cooker Instructions:

1. Thaw. Add contents of large bag to the slow cooker. Add 4 cups of vegetable broth. Cook on low for 4-6 hours or on high for 2-3 hours.

2. Stir in the pasta 20 minutes before serving.