Thursday, September 17, 2009

Minestrone Soup

There is nothing like soup on a cold afternoon. This makes a gigantic batch perfect for a large family or for freezing. I got about 12 big steaming bowls out of this. We had some for dinner that night... then lunch the next day. Then I froze 2 gallon sized bags. Each bag holds 4 portions. mmmm mmmm good

1T olive oil
1 1/2 cups chopped sweet onions
1 1/2 cups of diced carrots
4 cups of chopped zucchini (I peeled mine)
1 1/2 cups of diced celery
1 can cannellini beans (drained)
2(28oz each)cans of diced tomatoes w/juice
4 cloves garlic minced (or cheat like me and use 2t of pre-minced stuff)
3 cups of water
3 cups of chicken broth (if you want vegetarian use all water)
2 t basil
1/2 t oregano
1/4 t pepper
1/2 t salt
1/2 cup ditalini (or other small) pasta

1. In large pot heat olive oil on medium. Add onions. Saute until lightly browned
2. Add tomatoes, zucchini, carrots, celery, beans and garlic. Stir
3. Add water, chicken broth, basil, oregano, salt and pepper. Bring to a boil
4. Reduce heat to low/medium. Cover and simmer for 30 minutes stirring occasionally
5. Bring to a boil again. Add ditalini and cook 9 minutes (or whatever the box says to cook the pasta for)

To freeze: Let cool completely (i stuck in fridge overnight) Ladle into gallon sized freezer bags for dinner sized portions or quart sized for individual bowls. To eat just thaw in fridge and reheat!

**I like to sprinkle grated parmesan cheese on mine before eating. Its also good with a bit of chopped fresh basil on top. My husband likes to eat this with a grilled cheese sandwich. I love a big piece of a baguette**

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