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Send a Meal Blog

Thursday, March 09 2017

The workweek is busy enough without having to whip up dinner from scratch. With a little preplanning, you can stock your freezer with family-friendly weeknight dinners, easy sauces and sides, plus quick dessert toppings and breakfast options. So what are you waiting for? Your next meal is just a quick thaw away.

Ingredients

2 - tablespoons butter
1 - cup pearl onions, peeled and halved
1 - small fennel bulb, trimmed, cored, and finely chopped
1 - cup baby green beans, trimmed and cut into 1-inch pieces
1 - cup baby or small carrots, trimmed and thinly sliced
2 - 14 1/2 ounce cans vegetable or chicken broth or 3 cups homemade vegetable broth
1 - 14 1/2 ounce can petite diced tomatoes, undrained
1 - cup dry white wine, vegetable broth, or chicken broth
2 - teaspoons dried herbes de Provence, crushed
1 - cup shelled fresh peas or frozen peas
Salt
Ground black pepper


Directions
In a Dutch oven heat butter over medium heat until melted. Add pearl onions and fennel; cook for 3 to 4 minutes or until fragrant and translucent, stirring occasionally. Add green beans and carrots; cook for 3 minutes, stirring frequently.


Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Stir in peas. Simmer, covered, about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.


Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally.


From the Test Kitchen
If desired, add one 15-ounce can garbanzo beans or cannellini beans (white kidney beans), rinsed and drained, after thawing soup. Heat through.

*TIP:

If you prefer, cool soup slightly and transfer to an airtight storage container. Cover and chill for up to 3 days. To serve, transfer to a large saucepan and heat as directed.

Nutrition Facts (French Garden Soup)
Per serving: 142 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 10 mg chol., 886 mg sodium, 17 g carb., 4 g fiber, 7 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  Email