Freezer Quick Chunky Minestrone
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 slices bacon, diced
- 2 celery ribs, sliced
- 1 onion, chopped
- 1 carrot, sliced
- 1 garlic clove, minced
- 1 (19 ounce) can tomatoes, 540 ml
- 4 cups chicken stock
- 1⁄4 teaspoon crumbled dried sage
- 1⁄4 teaspoon thyme
- 1 (19 ounce) can white kidney beans (540 mL) or (19 ounce) can romano beans, rinsed and drained (540 mL)
- 4 ounces cut fresh green beans or 4 ounces frozen green beans
- 1 cup macaroni or 1 cup any small shell pasta
- salt and pepper
-
AFTER FREEZING or Before SERVING
- 1⁄4 cup freshly grated parmesan cheese
directions
- In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and set aside to drain on paper towels.
- Pour off all but 1 tablespoons drippings from the pan. Add celery, onion, carrot and garlic; cook, stirring occasionally, for 5 minutes. Add tomatoes, breaking up with the back of a spoon. Add chicken stock, sage and thyme; bring to a boil. Reduce heat, cover and simmer for 5 minutes.
- Add chickpeas, green beans, chicken and macaroni; cook for 8 to 10 minutes or until the macaroni is tender but firm. Return cooked bacon to the pan. Season with salt and pepper to taste. If freezing soup, see “to freeze” section below; otherwise proceed with Step 4.
- Serve sprinkled with Parmesan cheese. Serves 4.
- TO FREEZE: Let soup cool. Ladle into freezer containers, leaving headspace. Seal, label and date. Freeze for up to 3 months.
- TO SERVE: Thaw soup in microwave or in refrigerator overnight. Heat in a saucepan until hot. Proceed with Step 4, above.
- Quick Chicken.
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RECIPE SUBMITTED BY
Olha7397
Canada