Meals to Freeze - Minestrone


By suenyzj  ,

January 10, 2019

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Packed with healthy ingredients, this Minestrone soup recipe makes a nutritious one-pot meal. This one uses risoni but you can use pasta shells or macaroni


  • Prep: 15 mins
  • Cook: 50 mins
  • Yields: Serves 4-6


1 tbsp extra-virgin olive oil

1 onion, chopped

100 g pancetta, chopped

2 garlic cloves, crushed

1 tsp rosemary, finely chopped

2 potatoes, peeled, chopped

2 celery stalks, sliced

1 carrot, chopped

8 cups vegetable stock

400 g can diced tomatoes

1 cup risoni

400 g borlotti beans, rinsed, drained (you can also use kidney beans, white beans)

100 g green beans, trimmed, sliced

Shaved parmesan, parsley leaves, crusty bread, to serve


1In a large heavy-based saucepan, heat oil on medium. Saute onion, pancetta, garlic and rosemary 8 to 10 mins until softened, being careful not to brown.

2Add potatoes, celery and carrot to pan. Saute 2 to 3 minutes until beginning to soften. Stir stock and tomatoes through. Bring to boil. Reduce heat to low and simmer 15 to 20 mins until vegetables are almost tender.

3Mix in risoni and beans and simmer 10 to 15 mins. Season to taste. Serve with shaved parmesan and chopped parsley. Accompany with crusty bread.

Freeze in an airtight container up to 1 month. Thaw in fridge overnight and bring to the boil before serving.

Photos: Rob Shaw/