When brainstorming my freezer meals I tried to make up a pretty diverse selection. I’m not the type of person who can eat the same thing over and over again so I made a few pasta dishes, a few Mexican dishes, and two different soups, some meals with chicken and some that were vegetarian.
Minestrone soup is the perfect vegetarian soup, in my opinion. You can add plenty of veggies, beans, and pasta for lots of bulk.
I’m one of those people who freezes their bread so I always have lots of options to make a quick garlic bread, whether it’s on a pretzel roll or pita. I’ve actually had more time around dinner than I thought I would so I can easily put the baby down in the swing for a few minutes and whip up some garlic bread to serve with our soup.
Since this soup is already loaded with veggies you don’t even have to worry about serving much more than soup and bread, of course everyone has been spoiling us with brownies and cookies, so maybe one or two of those afterwards, and you are set.
- 2 teaspoons olive oil
- ½ onion, chopped
- 3 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves of garlic, minced
- 1 (28oz) can diced tomatoes
- 4 cups vegetable or chicken stock
- 1 can cannellini beans, drained and rinsed
- 2 bay leaves
- ¼ teaspoon dried Italian seasoning
- 1 medium zucchini, diced
- 2 cups frozen chopped spinach
- 1 cup uncooked small pasta
- salt and pepper, to taste
- parmesan cheese, for garnish
- Heat oil in a large dutch oven or stock pot over medium heat. Add onion, carrots, celery, and garlic, saute until fragrant and softened, about 10 minutes.
- Add tomatoes, stock, beans, bay leaves, Italian seasoning, zucchini, and spinach. Simmer 10-15 minutes. Add pasta and simmer for an additional 7-8 minutes. Salt and pepper, as needed.