Can Minestrone Soup Be Frozen Recipes
FROZEN VEGETABLE MINESTRONE SOUP
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a large, heavy-bottomed pot over medium heat. Add the olive oil, onions, red pepper flakes, garlic and potatoes with a generous pinch of salt. Cook over medium heat, stirring with a wooden spoon, until the vegetables are tender, 3 to 5 minutes. Add the tomatoes and 2 cups water and continue cooking until the tomatoes start to break down and mellow out, 10 to 12 minutes.
- Add the beans, peas, corn and celery and simmer 2 to 3 minutes. Taste for seasoning.
- Transfer to serving bowls and garnish with a few dollops of pesto and a generous sprinkle of Parmesan cheese. Serve with garlic bread on the side if desired.
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- Meanwhile, heat 2 tablespoons oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes.
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- Remove from heat. Stir in basil. Serve in bowls topped with Parmesan and additional olive oil if desired.
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