Can you freeze minestrone soup and how long does it keep?

You can definitely freeze minestrone, I do it all the time. I'll make a huge pot on my day off and portion it out because it's perfect for grabbing quick meals between shifts. The thing is, pasta and veggies do get a bit softer when you freeze and thaw, but honestly for minestrone it doesn't matter much since you're eating soup anyway, not like you're serving pasta as a side dish. The pasta might get slightly mushy but it's still tasty, I promise.

Best approach is to let the soup cool completely first, then divide it into containers or freezer bags - I use those flat freezer bags because they stack easier in my tiny freezer. Leave a bit of space at the top since soup expands when it freezes. Pop them in and it'll keep for about 3 months, maybe 4 if you're not too worried. I usually aim to use mine within 2-3 months though, that's when it tastes best. When you thaw it, just pop it in the fridge overnight or heat it straight from frozen on the stove - stirring occasionally so it heats evenly.

One tip from experience: if you've got loads of delicate veg like zucchini, you might want to slightly undercook the soup before freezing. That way when you reheat it, the veggies don't turn into complete mush. And honestly, minestrone is one of those soups that actually tastes better the next day or after freezing because all the flavors have more time to meld together. You made the right call stocking up.