Name: Freezer-friendly minestrone soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 1 onion, chopped; 100 gram pancetta, chopped; 2 garlic cloves, crushed; 1 teaspoon rosemary, finely chopped; 2 potatoes, peeled, chopped; 2 celery stalks, sliced; 1 carrot, chopped; 8 cup vegetable stock; 400 gram can diced tomatoes; 1 cup risoni; 400 gram borlotti beans, rinsed, drained; 100 gram green beans, trimmed, sliced; shaved parmesan, parsley, crusty bread to serve

Freezer-friendly minestrone soup

Make dinner time a breeze with this freezer-friendly minestrone soup recipe. Enjoy hot off the stove or freeze for a quick and easy meal when you're pressed for time. Serve with bread and dig in!

Serves 4

Prep

15M

Cook

50M

Total

1H 5M

This recipe first appeared in Woman’s Day.

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Ingredients

1 tablespoon extra virgin olive oil

1 onion, chopped

100 gram pancetta, chopped

2 garlic cloves, crushed

1 teaspoon rosemary, finely chopped

2 potatoes, peeled, chopped

2 celery stalks, sliced

1 carrot, chopped

8 cup vegetable stock

400 gram can diced tomatoes

1 cup risoni

400 gram borlotti beans, rinsed, drained

100 gram green beans, trimmed, sliced

shaved parmesan, parsley, crusty bread to serve

Method

1.In a large, heavy-based saucepan, heat oil on medium. Sauté onion, pancetta, garlic and rosemary for 8-10 minutes until softened, being careful not to brown.

2.Add potatoes, celery and carrot to pan. Sauté for 2-3 minutes until beginning to soften. Stir stock and tomatoes through. Bring to the boil. Reduce heat to low and simmer for 15-20 minutes until veges are almost tender.

3.Mix in risoni and beans, simmering for 10-15 minutes. Season to taste. Serve with parmesan and parsley. Accompany with bread.