Make Ahead Minestrone

With a long, cold winter coming up, I set aside one Sunday to cook and freeze a bunch of soups. This was my first Minestrone, borrowed from Make Ahead Meals

Ingredients

1 diced onion
1 stalk celery diced
1 carrot diced
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes
16 oz canned red kidney beans

For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo pasta
Freshly shredded parmesan cheese (optional)

Make Ahead Prep:

In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.

Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.

When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.

Last Minute Prep:

The night before serving, transfer soup in its container to the refrigerator to defrost.

Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo. Reduce heat to medium and simmer for 10 minutes.

Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.