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Leftover Vegetable Soup

The amount of leftovers that we sometimes tend to waste can add up to a lot of money. Since we are now doing make ahead meals this allowed me to make sure all food is getting used up in my house. This week I studied the contents of my fridge realizing that I have a lot of leftover vegetables that will end up in the trash unless used up soon. So instead I needed to brainstorm and I came up with Vegetable Minestrone Soup. My love for soup is very strong lol. I can’t help it I love the one pot meals which mean easy clean up and the idea of having homemade soup is just comforting to me. I had my leftover chicken broth in the freezer so what could be easier or healthier that this soup? I hope you enjoy this as much as we did.

I have to make a note that this is suppose to help you clean out your fridge so if you have different vegetables or other vegetables to add in addition to than please add them! I have also been labeling and freezing the soups I have been making in quart containers.

Vegetable Soup

1 tbsp olive oil
1 leek thinly chopped
1 onion diced
2 carrots diced
½ head cabbage sliced thin
2 stalks celery, diced
1 head broccoli cut into florets
1 can beans of your choosing (I used cannellini)
1 can diced or crushed tomatoes
1 bunch kale leaves only (remove stems)
1 bunch swiss chard leaves and stems separated
8 cups chicken or vegetable broth
½ pound of your favorite pasta (this was made separate and more for the kids)

Heat olive oil in Dutch Oven. Add vegetables except for leaves of swiss chard and kale. Saute for 5 minutes to let vegetables sweat. Next add swiss chard leaves as well as kales leaves ( we add the leaves later to ensure that they don’t turn too bitter). Saute for 2 minutes then add tomatoes, beans and stock. Cook on medium heat for 2 hours. Add pasta if you like to the soup. You do not need to it is a complete meal without it.

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