Freezer Meal Recipes / Lunch / Healthy Vegetable Minestrone Soup

Healthy Vegetable Minestrone Soup

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
6 Servings Meet The Cook Print
Healthy Vegetable Minestrone Soup

Ingredients

  • 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

Supplies

  • Labels

Nutritional Information

  • Serving Size = 1.5 cups
  • 184 Calories
  • 4g Fat
  • 20mg Cholesterol
  • 860mg Sodium
  • 373mg Potassium
  • 19g Carbohydrates
  • 6g Fiber
  • 7g Sugars
  • 12g Protein
  • 4 WW+ Points

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

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

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes.

4 Comments

Join the discussion
  1. if I wanted to make this into a freezer crock pot meal All I would need to do it leave the broth and pasta out until day of cooking right? This sounds yummy

    1. I think you could combine all ingredients in the crock pot, except the pasta and cook on low for about 8 hours. Then, add pasta and cook for about 30 minutes on high until it is cooked through. I think you could also combine everything except pasta and freeze like the previous comment mentioned and then thaw and proceed with the above instructions.

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