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You may have noticed that I like to cook by color. This is my favorite minestrone. The original only uses 4 cups of tomato juice, but I usually forget about the leftover and it goes bad in my fridge. This time I dumped it all in. It gives the soup an extra tomato kick, which I love. It also yielded 8 pint jars of yummy lunches. This is a great soup to freeze. It’s also a great slow-cooker soup (just remember: add pasta at the very end).
- 4c veggie broth
- 6c tomato juice
- 1 med chopped red onion
- 2-3 chopped red or orange carrots
- 1 chopped red pepper
- 2-3 minced garlic cloves
- 1T dried basil
- 28oz can diced tomatoes (not drained)
- 15oz can white beans (drained and rinsed)
- 1 cup dry pasta (I like mini shells or mini elbows)
- olive oil
- sea salt
Sauté onion, carrot, red pepper in olive oil until soft. Add garlic, sauté until fragrant. Add basil, stir about a minute. Add broth, juice, tomatoes, beans. Bring to boil and let simmer. 15 minutes serving, add pasta. Salt to taste.
Notes about freezing soup:
- I am in the process of converting to all wide mouth mason jars. No matter how careful I am, the others break too easily. The tapered neck can’t handle the expansion of freezing soup.
- Leave extra room at the top for expansion. (See above.)
- Cool before putting in the fridge, obviously, but keep the ones you want to freeze in the fridge at least a day before putting in the freezer. Do this especially for non-wide mouth jars.
- Plastic lids are awesome.
- If you forget to take it out the night before, soaking in a bowl of cool water for a bit will help make defrosting faster.