Frozen Vegetable Minestrone Soup

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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1/4 cup extra-virgin olive oil

1 cup frozen pearl onions, defrosted 

1/4 teaspoon red pepper flakes 

3 large cloves garlic, cut into rounds 

1 large Idaho potato, skin on, diced 

Kosher salt 

One 28-ounce can peeled whole tomatoes 

One 15-ounce can great Northern or cannellini beans, drained and rinsed 

Half of a 1-pound bag frozen peas, defrosted 

Half of a 1-pound bag frozen corn, defrosted 

3 large stalks celery, peeled and thinly sliced 

1/2 cup pesto, for garnish 

1/2 cup freshly grated Parmesan, for garnish 

Garlic bread, for serving, optional 


  1. Heat a large, heavy-bottomed pot over medium heat. Add the olive oil, onions, red pepper flakes, garlic and potatoes with a generous pinch of salt. Cook over medium heat, stirring with a wooden spoon, until the vegetables are tender, 3 to 5 minutes. Add the tomatoes and 2 cups water and continue cooking until the tomatoes start to break down and mellow out, 10 to 12 minutes.
  2. Add the beans, peas, corn and celery and simmer 2 to 3 minutes. Taste for seasoning.
  3. Transfer to serving bowls and garnish with a few dollops of pesto and a generous sprinkle of Parmesan cheese. Serve with garlic bread on the side if desired.

Cook’s Note

This is really about frozen vegetables because you may sometimes have a few bags or half bags hanging around and need a way to use them up. You can mix and match vegetables here or double up on one and remove another. The celery at the end adds crunch and varies the texture. Make sure all frozen vegetables are defrosted and drained of excess liquid. We are not cooking frozen vegetables. They are already cooked. We are warming them for an instant and eating them.