So with that in mind, I decided that I need to get back to making a meal plan for every week, and fixing meals that can be easily fixed or heated for those days when I am gone all day. Today was one of those "cooking" days. I was going to make some other soup but realized that I didn't have enough corn. Then I was going to make some Cajun chicken, and I didn't have enough diced tomatoes. What is this?!?!?! Is the world against me?!?!? Ha ha!!! I shall over come!!!
Ok, so I decided to make some Minestrone instead. A while ago I had found this awesome cookbook called "Don't Panic, Dinner is in the Freezer". It has some fantastic recipes in it and I can tweak them to fit my dietary needs. Since Fall is here and Winter is on the way, I thought that some soups in the freezer would be wonderful. So before I rattle on any further, here is the recipe and how I tweaked it for us.
Four cheese Italian Minestrone
1/4 cup olive oil
1 cup onion, chopped
2 cloves garlic, minced
4 sprigs flat leaf parsley, chopped ( I used dried parsley)
2 stalks celery, finely chopped (I used celery seed @ 1/4 teaspoon)
3 carrots, sliced (I used baby carrots sliced)
8 oz fresh mushrooms, sliced
5 cups canned tomatoes (diced or pureed) (I used 2 cans of diced tomatoes and some fresh tomatoes pureed to make up the 5 cups)
2 cups beef broth
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
15 oz can green beans, undrained
15 oz can cannelloni or great northern beans, undrained (I didn't use these, I don't like beans)
1/2 pound sweet Italian turkey sausage, cooked, crumbled, and drained, {optional} (I used a 1 pound chub of ground turkey and added some Italian seasoning to it when I cooked it)
Serving day ~
I cup small tube or elbow pasta
Cooking day ~
In a stockpot, heat olive oil on medium heat and saute onions, garlic, parsley, celery, carrots, and mushrooms until crisp tender. Place tomatoes in a blender and blend until fairly smooth. Add tomato puree, beef broth, oregano, basil, salt, pepper, green beans, cannelloni/northern beans, and seasonings according to personal taste. Add Italian cheese and stir until just melted. Cool completely. Freeze.
Serving day ~
Thaw soup to a slushy consistency. Reheat, simmering, for 20-30 minutes. Meanwhile, cook pasta in water according to package directions. Drain and add to simmering soup. Ladle into bowls and top with additional Italian cheese as desired.
I browned the turkey until it was no longer pink. I didn't want it to dry out and get tough. I added the dried Italian seasoning to the start of cooking the turkey, so the flavor permeated all of the meat.
You can see that I used the baby carrots instead of regular carrots. This way they cook more evenly and they are smaller bites so it is easier for me to chew. I also cut my mushrooms really thick. This way the mushrooms retain their shape and you get a good bite and not some shrivled up little piece.
And the finished product in a tuperware getting ready to be frozen. The way that I freeze soups and things are by freezing them in a tuperware that will fit into my soup pot. Once they are frozen enough to be taken out of the tupperware, I then seal it in one of my FoodSaver bags and take out all of the air so it lasts longer. When it's time to eat it, I can cut open the FoodSaver bag, put the soup in the pot, let it defrost, then simmer to hot. Yumm!!!!I hope you give this a try and let me know if you like it and how you may have changed the recipe. Photos of your handywork is great too!!!
Enjoy!!!
