My friend gave birth to her third child. So I volunteered to cook for her. She asked for food that can be frozen, to feed her whole family. Vegetarian, preferably vegan. Soup seemed like the best option. So I Googled recipes that can be frozen and tried a few. The undoubted winner was the freezable Minestrone. I already made it for them three times and counting…
Ingredients (based on this recipe)
1 large onion, minced
3 carrots, minced
1/3 bunch celery, minced, stalks and leaves (I use two prepared bags of onion, carrot and celery mix)
1 tbsp olive oil
4 garlic cloves, crushed (I use 2 heaped tsp frozen chopped garlic)
2-3 squash, peeled and sliced into half-moons
100 gr tomato paste
2 bay leaves
400 gr crushed tomatoes (half a large can)
400 gr red kidney beans, frozen (or canned)
1.2 L water
oregano, basil and thyme to taste (roughly 1 tsp each of basil and oregano, 1/2 tsp thyme)
After thawing: 150 gr small pasta
Sauté the onion, carrot and celery in the olive oil until soft and fragrant. Add the garlic, squash and tomato paste and sauté for a few more minutes, until garlic is fragrant. Add the crushed tomatoes, water, beans, and spices. Bring to a boil and simmer for about 20 minutes. Let cool and freeze in family-sized portions (or other portions to your liking)
For serving, thaw in pot. Bring to boil. Add pasta shapes. Boil until pasta is ready. Serve with pita or whole wheat bread and a salad.
Bon Apetit!
perfect for a cold winter’s day…
Leftover Recipes 