Can Minestrone Soup Be Frozen Food

FROZEN VEGETABLE MINESTRONE SOUP

Frozen Vegetable Minestrone Soup image

Provided by Alex Guarnaschelli

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
1 cup frozen pearl onions, defrosted
1/4 teaspoon red pepper flakes
3 large cloves garlic, cut into rounds
1 large Idaho potato, skin on, diced
Kosher salt
One 28-ounce can peeled whole tomatoes
One 15-ounce can great Northern or cannellini beans, drained and rinsed
Half of a 1-pound bag frozen peas, defrosted
Half of a 1-pound bag frozen corn, defrosted
3 large stalks celery, peeled and thinly sliced
1/2 cup pesto, for garnish
1/2 cup freshly grated Parmesan, for garnish
Garlic bread, for serving, optional

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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