I have shared my Minestrone Soup before. I love it because it is naturally vegetarian, low fat, dairy free and can easily be made gluten free, so just about any house guest can safely eat this soup. And it is so good that I could eat it every day for lunch and never get tired of it! I thought I would share how I do some precooking to make this easy soup even faster.
The first step in this recipe requires that you sauté the vegetables:
After sautéing the vegetables you can proceed to step 2 and finish the soup. Since this recipe requires small amounts of several different vegetables, I end up with a lot of fresh veggies leftover. So I repeat step one until I have used up the the leftover fresh vegetables (the zucchini is usually the limiting factor). I place each batch of sautéed vegetables in a Pyrex bowl and freeze them for future use:
Then on a busy night I can pull the frozen vegetables out of the freezer and throw together a home cooked meal in a short amount of time.
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gfe--gluten free easily says
It looks fresh and delish! I love being able to pull dinner (or its beginnings) out of the freezer. 🙂
Thanks!
Shirley
Nanna says
great freezer tip, the soup sounds umm umm good!
Helen
Lisa@BlessedwithGrace says
The soup looks so healthy and tasty. Happy New Year and thanks for linking to TMTT.
Linda says
That's a good freezer tip. I make minestrone in my pressure cooker, so the veggies cook really fast anyway. Thanks for linking to "What can I eat that's gluten free?"
SnoWhite says
looks tasty! I love having ready-to-use veggies in my freezer too!
Mrs. P. says
What a yummy looking soup!
Blessings!
Gail