OK! Now we are getting personal. This Chunky Vegetable Soup with Pasta is my go-to fall and winter “take to the office” lunchtime favorite, sometimes afternoon snack AND week night family dinner (usually served with grilled cheese or cheese toast for the kids). Is it “gourmet”? Is it complex? No! But is still delivers the fabulous food experience we all want and love. And I LOVE it for many reasons…let me name the ways:
• Quick
• Healthy and Low Calorie
• Family Friendly
• Awesome Leftovers
• Freezes Well!
• Always Tastes Great
And some may poo-poo the fact that I make it with all frozen veggies. In fact, I poo-poo frozen veggies usually and don’t use them much myself, but make ONE REALLY BIG exception here. I should really listen to my younger sister Kathy, who swears by and serves her family frozen veggies more regularly, but honestly, it’s just not a habit I’ve developed yet. I should consider them though because I have the “guilts” about rotting fresh vegetables when I’m overzealous while produce shopping.
Why are frozen veggies such an alluring option? Here are some of the advantages: most frozen vegetables are processed at their peak ripeness containing lots of nutrients and the frozen bags are affordable! You cannot deny how extremely CONVENIENT they are, ready in your freezer when you are ready to cook. If you haven’t shopped lately, you won’t believe the selection of mixed vegetables. These processors have gone way beyond the “veggies for stew”. There is a California mix, and Italian blend, a blend for stir fry veggies, and more. Just looking at the freezer display inspires me think of other ways to use these frozen friends!
Chunky Vegetable Soup with Pasta is also very forgiving. It’s a recipe that doesn’t have to be measured out exactly. Taste and adjust and don’t be afraid! If I don’t have 2 cans of tomatoes, I just add one can and make up the difference with water and additional bouillon seasoning. For some other cold weather favorites, try our Cheesy Beef and Noodle Casserole (Lightened Up!) or Butternut Squash and Kale Cannelloni.
The mix of veggies in this soup can vary too. Add what you like or what catches your eye when you open that freezer door! Add or substitute frozen okra, lima beans, pearl onions, brussel sprouts, or whatever blend your family desires. I always end up with a slightly different version of this soup – and that makes it fun! Especially when you make it as often as I do!
Here is my routine (which I highly recommend :)) I make this recipe on Sunday afternoon/night, using my favorite 8 quart stock pot. I simmer for about 30 minutes. I stick the pot, covered, in my garage to cool off for an hour or two. I then transfer the soup into multiple sized plastic tubs for the freezer and fridge…some for lunch portions, one for dinner the next night, one for after school snacking, and one for a future dinner. (PS: I’m nibbling the entire time during this process.) This weekly ritual is a short investment of time that pays huge dividends.
I cook my pasta separately and add the desired amount to each bowl. This month I had to feature our Heart Pasta – but any short shape will do! If you’d like to browse our pasta selection to jazz up your soup, check out The Pasta Shoppe. And if you have any fundraising needs, Fun Pasta Fundraising is a simple way to raise money for your group! Enjoy my friends!
