8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
Directions
1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Cook's Notes
Freeze soup in small containers, then pull out only what you need; there's no need to thaw the soup before reheating.
An Italian friend of mine also adds the young leafy bits of celery into his minestrone vegetable soup . Plus a few dried bay leaves for added fragrance.
Winter's coming for us, so I'll be making up a batch soon. It's comfort food time. Mm-mm...
