Quick minestrone with frozen vegetables

Ingredients (3 servings)

• 500 g frozen vegetable mix
• 1 small potato, diced
• 1/2 onion
• 1 tablespoon oil
• Salt, pepper, herbs
• Water or broth

Quick method

1. Saute onion with a little oil.
2. Add potato and frozen vegetables.
3. Cover with water or broth and cook 15-20 minutes.
4. Season and serve hot.

Quick variations

• Add canned beans for a fuller meal.
• Add short pasta for a more filling version.

Tips for success

Use a good frozen mix and add herbs at the end for freshness.

Why this works

Frozen vegetables are already prepped, so the soup is fast but still balanced.

Ingredient swaps

Use whatever frozen mix you like. Add a handful of spinach at the end if you have it.

Timing and organization

Keep frozen vegetables in the freezer and you always have a quick meal.

Texture tricks

Do not overcook. You want soft vegetables but not mushy.

Common mistakes

• Too much water: the soup becomes thin.
• Cooking too long: the vegetables lose texture.

My moment for this recipe

I make it on cold nights when I want something light and warm.

My tip

For me, add a drizzle of olive oil at the end for flavor.

What I avoid

I avoid heavy seasonings that hide the vegetable taste.

How I serve it

For me, serve with crusty bread or a small salad.

Quick FAQ

• Can I freeze it? Yes, portion and freeze up to 2 months.
• Can I add legumes? Yes, canned beans work well.

Storage

Keep in the fridge for 2-3 days.

The detail that makes it work

With Quick minestrone with frozen vegetables, a small finish at the end is what makes it work every time. With 25 minutes with Easy effort, it is a recipe I can repeat easily. To keep the budget (€), I keep to pantry staples and simple portions.