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
Place the bowtie pasta in a medium freezer bag.
Add all the other ingredients to a large freezer bag.
Remove excess air, seal the bags, staple together above the seal, and freeze.
Thaw.
Dump bag contents into a large stovetop pot. Add 2 cups of water. Bring to a boil.
Turn heat down and simmer until the sweet potato and squash are soft.
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:
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.
Add the pasta and continue to simmer for another 10 minutes, stirring occasionally.
Slow Cooker Instructions:
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.
Stir in the pasta 20 minutes before serving.
