Healthy Vegetable Minestrone Soup

Let's Cook

Ingredients

6 servings
  • ½ cups dice Onion
  • ½ cups slice Carrot
  • ½ cups slice Celery
  • 1 teaspoon mince Garlic, Cloves
  • 1 tablespoon Olive Oil
  • 4 cups Chicken Broth/Stock
  • 14 ½ ounces Diced Tomatoes, Canned
  • 16 ounces Mixed Vegetables, Frozen
  • 2 ounces Elbows
  • 1 teaspoon Salt
  • ¼ teaspoons Basil, Dried
  • ¼ teaspoons Oregano, Dried
  • ¼ teaspoons Black Pepper
  • 1 cup cook and dice Chicken, Boneless Breasts
  • 1 cup chunk Zucchini

Freezer Containers

  • 6 Quart Freezer Bags

Directions

In a large soup pot, saute onion, carrot, celery and garlic in oil until tender. Add broth, tomatoes, vegetables, macaroni and seasonings. Bring to a boil. Reduce heat; simmer uncovered 5 minutes. Add chicken and zucchini and cook until zucchini is crisp tender.

Freezing Directions

In a large soup pot, saute onion, carrot, celery and garlic in oil until tender. Add broth, tomatoes, vegetables, macaroni and seasonings. Bring to a boil. Reduce heat; simmer uncovered 5 minutes. Add chicken and zucchini and cook until zucchini is crisp tender. Let cool. Divide among quart freezer bags. Affix label & freeze.

Serving Day Directions

Reheat in microwave for 1-2 minutes.

Nutritional Information

  • Serving Size = 1.5 cups. Calories – 184
  • Total Fat – 4.2 g
  • Total Carbohydrates – 22.2 g
  • Protein – 14.2 g
  • Dietary Fiber – 5.6 g. WW Plus Points: 4

About This Recipe

This Minestrone Soup recipe is chock full of vegetables in a chicken or vegetable stock base. Add chicken to make it a little more hearty or leave the chicken out and use vegetable stock to make it vegetarian. Either way, it makes a quick lunch that easy to serve from freezer to table and is healthy, low-calorie and quite tasty

Meet The Cook

An avid runner and dog lover, Abbi uses freezer cooking to help her eat healthy even when busy with other commitments.

Published:

OAMM Cook Abbi

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