Minestrone Soup (Freezer-Friendly) for Calm Weeknights

This minestrone combines cannellini beans, tomatoes, carrots, celery, courgette and green beans in a vegetable-stock base. Oregano, basil and a bay leaf add flavor as it simmers.

For make-ahead meals, freeze the vegetable-and-bean soup without pasta. Cook pasta separately when you serve it so it does not soften in the freezer.

Ingredients

• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 courgette, diced
• 3 cloves garlic, minced
• 400g tinned tomatoes
• 400g tinned cannellini beans, drained
• 1 litre vegetable stock
• 2 tbsp extra virgin olive oil
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 100g green beans, chopped
• Sea salt & black pepper
• Fresh basil (optional)

For serving: Small pasta such as ditalini or macaroni, cooked separately. Do not add it before freezing.

How to make minestrone

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery. Cook for 8–10 minutes, until soft.
2. Add the garlic, oregano and dried basil. Cook for 1 minute. Stir in the tomato paste and cook for 2 minutes.
3. Add the tinned tomatoes, vegetable stock, bay leaf and cannellini beans. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the courgette and green beans. Simmer for 10 more minutes.
5. Season with salt and pepper. Remove the bay leaf. If using fresh basil, stir it in at the end.

Why freeze minestrone without pasta?

Pasta can become mushy after freezing and reheating in the soup. Keep it separate: cook ditalini or macaroni according to the packet instructions, then add it to the hot soup just before serving.

Freezer portions

Cool the soup completely without adding pasta. Portion into large silicone soup cube trays, with each cube holding about 1.5–2 cups. Freeze overnight. Once solid, transfer the cubes to labeled freezer bags.

Freezer storage: up to 4 months.

How to thaw and serve

Thaw a soup portion overnight in the fridge. Cook the pasta separately according to its packet instructions. Reheat the soup gently in a pot, then add the cooked pasta just before serving.

Serve with crusty sourdough and grated Parmesan, or try one of these variations:

• Use cooked rice instead of pasta.
• Top with fresh basil and Parmesan.
• Stir in fresh spinach when reheating.
• Drizzle with pesto for extra flavor.

More recipes to prepare ahead

Explore all soup recipes or try our basil pesto as a topping.

For drinks to prepare alongside your meals, try the Mango Chili Kick Shot or Matcha Coconut Cubes.