Here’s a great soup recipe to freeze!
Yield: 6 to 8 servings.
1/4 cup extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 young carrots, peeled, cut into 1/2-inch dice
1 cup celery, chopped thinly
2 small zucchini, green or yellow, cut into 1/2-inch dice
1 sprig fresh rosemary, chopped
2 ears fresh corn, shucked and cut off the cob
1 cup fresh green beans, trimmed and cut into 1-inch pieces
1 quart chicken or vegetable stock, plus 2 cups water
4 large, ripe tomatoes chopped (about 2 cups)
125 g. (1/4 regular package) whole-wheat spaghetti
1/4 cup chopped basil leaves, loosely packed plus more for garnish
Freshly grated Parmesan cheese for serving (optional)
1. Put 3 tablespoons oil in a large, heavy-bottomed pot over medium-high heat. When hot, add onion, garlic, carrots, celery, rosemary and zucchini. Cook, stirring, until vegetables soften somewhat, 5 minutes or so.
2. Add fresh corn and beans. Cook, stirring, for a minute or two, then add stock, water and chopped tomatoes; bring to a boil, then lower heat so mixture bubbles gently. Cook, stirring occasionally, until vegetables are quite soft and tomatoes broken up, about 10 minutes.
3. Add 1/2 cup basil and whole-wheat spaghetti. Cook another 5 to 7 minutes longer, stirring occasionally. Taste and season with salt and pepper.
To serve: ladle into bowls and drizzle with olive oil. Tear a few basil leaves and drop them in. Serve with fresh Parmesan, if desired.