Chunky Minestrone Soup

Another large batch of delicious soup frozen for the postpartum pantry. Soup is a very forgiving dish, I throw any leftover vegetables into mine and as a result no two soups are ever quite the same. This chunky minestrone soup utilises leftover cabbage and some mixed peppers from my Mom's garden. The recipe is flexible, any vegetables you have to hand along with the stock and seasonings is going to make a great soup.

Batch Cooking Soup
Minestrone ready for freezing

Ingredients (serves 10)
A large onion
3 mixed peppers
2 carrots
2 courgettes
2 stalks sticks celery
A chilli
A clove of garlic
I also added leftover cabbage
A teaspoon smoked paprika
A teaspoon of Italian herb
2 litres of vegetable stock
A tin of kidney beans
A tin of chopped tomatoes
Dried pasta (added after defrosting)

Fry the diced onions in a large pan
Add the vegetable stock
Plus all of the diced vegetables, beans, tinned tomatoes, diced garlic and seasonings
Simmer on a low heat for 45 minutes until the vegetables soften
If serving immediately add dried pasta to the pan and follow its cooking directions.
Or portion into suitable freezer containers and add pasta once defrosted
This minestrone soup will store in the freezer for up to 3 months.