Pantry Saver Minestrone from Cans and Freezer

• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced carrots and celery
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 1 (6-ounce) can tomato paste
• 4 cups vegetable broth
• 1 cup small pasta shapes, like ditalini
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• Salt to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 In a large pot, combine diced tomatoes, kidney beans, cannellini beans, mixed carrots and celery, spinach, tomato paste, and vegetable broth.
2. 2 Bring to a boil, then reduce heat to a simmer.
3. 3 Stir in pasta and cook until al dente, about 8-10 minutes.
4. 4 Season with oregano, basil, black pepper, and salt to taste.
5. 5 Simmer for an additional 10 minutes to let the flavors meld.
6. 6 Serve hot with a sprinkle of Parmesan cheese, if desired.

Equipment

• Large pot

Variations

• Add a splash of red wine vinegar for brightness.
• Include a handful of diced ham or cooked sausage for a heartier version.

Substitutions

• Substitute vegetable broth with chicken broth for a non-vegetarian option.
• Use frozen peas instead of spinach for a different texture.

Pairings

• Crusty Italian bread
• Classic Caesar salad

Nutrition

Tips

• Customize your minestrone with any additional frozen vegetables you have on hand.
• For a richer flavor, sauté the tomato paste in a bit of olive oil before adding the broth.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Pair with crusty bread and a simple green salad for a complete meal.
• Top with a drizzle of olive oil and a sprinkle of fresh herbs for extra flair.

FAQ