– 1 potato
– 1/2 carrot
– 1/2 onion
– 1 bell pepper
– 1/2 zucchini
– A handful of beans
– 1 tomato
Cut all the vegetables into uniform cubes. Blanch the beans for 5 minutes, drain the water, and then cover them with cold water, cooking for another 5 minutes. Combine all the ingredients in a bag and freeze.
How to Prepare Minestrone from the Frozen Mix
This recipe is designed for a 3-liter pot.
1) First, prepare the broth. If you’re observing a fast, using just water makes it delicious!
2) In a well-heated skillet coated with olive oil, add the frozen vegetables without thawing them first. Sauté under a lid for 10-15 minutes over low heat. After turning off the heat, add 1 crushed garlic clove using a garlic press.
3) Add the sautéed vegetables to the boiling broth and simmer for 20-30 minutes.
4) Five minutes before the cooking is done, add a dry mix of Italian herbs, pepper, and a bay leaf.
When serving, sprinkle the soup with grated cheese and fresh herbs.
Whenever I cook dishes with boiled meat and have leftover broth, I freeze that too. It lasts for 2 weeks.