I do not claim this recipe as my own. I am simply sharing it on my blog for others to be able to find it. I like to have all the recipes I like in one place.

Minestrone Soup
Freezer Meal.
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Ingredients
  1. 28 oz can of diced tomatoes, undrained
  2. 1/2 lb of carrots {substitute with a bag of frozen peas and carrots}
  3. 2 oz fresh baby spinach {about 3 handfuls}
  4. 1 Small onion, diced {substitute with 1/2 bag frozen chopped onion}
  5. 4 Cloves of garlic, minced
  6. 15 oz can of kidney beans, drained and rinsed
  7. 15 oz cannellini beans, drained and rinsed
  8. 1 TSP parsley
  9. 2 TSP dried basil
  10. 1/2 TSP dried crushed rosemary
  11. 2 Bay leaves
  12. 1/2 TSP sugar
  13. 1/4 TSP ground black pepper
  14. 4 TSP chicken bullion granules
  15. 4 Cups of water {not needed until day of cooking}
  16. 1 Cup uncooked pasta {not needed until day of cooking}
Materials
  1. 1 gallon-sized plastic freezer bag.
To Freeze and Cook Later
  1. Label your freezer bag with the name of the recipe, cooking instructions, and use-by-date {three months from when meal was prepped}.
  2. Add all ingredients to freezer bag except water and pasta.
  3. Remove as much air as possible, seal and freeze up to three months.
  4. When ready to cook, thaw freezer bag overnight in refrigerator or in water in the morning and follow cooking directions.
Directions
  1. Add contents of freezer bag to crockpot.
  2. Add 4 cups of water.
  3. Cook on "low" 6- 8 hours, or until carrots are soft.
  4. Add in pasta and cook for additional 30 minutes.
  5. Stir one last time before serving.
  6. Top with Parmesan cheese and serve with garlic cheese bread.
Notes
  1. Double recipe to make two freezer meals.
Zapkode Marie http://www.zapkodemarie.net/