Transform your freezer finds into a delicious and comforting meal with our Freezer-raid pasta soup. This versatile recipe is perfect for using up those odds and ends lurking in your freezer, creating a hearty and satisfying soup that’s both economical and tasty. It’s a great way to reduce food waste while enjoying a warm, nourishing bowl of goodness.
Ingredients:
- 1 onion, peeled and finely chopped
- 2 cloves of garlic, peeled and finely sliced
- 1 carrot, trimmed and finely chopped
- 1 stick of celery, finely chopped
- 1 tablespoon olive oil
- 2 organic chicken stock cubes
- 1 x 400g tin of quality plum tomatoes
- 300g frozen mixed vegetables
- 100g frozen peas
- 250g frozen spinach
- 150g dried pasta shapes
- Salt and black pepper to taste
Instructions:
- Place a large saucepan on a medium heat with 1 tablespoon of olive oil.
- Add the onion, garlic, carrot and celery. Cook for 10 to 12 minutes, or until softened, stirring occasionally.
- Crumble in the stock cubes and add the tinned tomatoes. Fill the tomato tin with water and add to the pan.
- Add all the frozen veg and the pasta, then fill the pan with boiling water so everything is covered.
- Bring to the boil, then reduce the heat and simmer for 10 to 12 minutes, or until the pasta is cooked.
- Season to taste with sea salt and black pepper.
- Serve hot, with a drizzle of extra virgin olive oil and a grating of Parmesan cheese, if you like.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Enjoy your hearty and economical Freezer-raid pasta soup!
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