Our weekend

Waiting for Dad and counting trucks.

Gifting handmade monsters to 1 year old birthday boys.

Trying to be more organised.

Thrifting glass cake stand and never been worn shoes for Me.

Enjoying minestrone soup for lazy Saturday night.

Busy Saturdays call for a quick and comforting dinner. What could be more comforting then a warm bowl of soup served with crusty bread or our favourite, cheesy toast. 

I make our minestrone soup and then portion it into zip lock freezer bags and freeze. Into each bag I put enough for 2 adults, 1 toddler and some to be mushed up a bit for the baby. The recipe below will make us 4 family sized meals plus 1 or 2 lunches for me.

Super Easy and Very Vegetably Minestrone Soup

couple of tablespoons of extra virgin olive oil

1 onion, finely diced

1 carrot, finely diced

1 stalk celery, finely diced

1 tablespoon smoked paprika

1 clove garlic, crushed

2 small zucchinis, finely diced

4 small potatoes, cut into small cubes

a large handful of green beans, sliced into 1-2cm lengths

1 tin of tomatoes or about 4 large ripe tomatoes, diced

2 litres of stock - chicken, beef or vegetable.

Heat oil in a large stockpot and saute onion, carrot and celery till just soft, but not browned. 

Add zucchini, potato, garlic and paprika and stir until all veggies are covered in the spice.

Toss in tomatoes and stock, bring to the boil and add beans.Reduce to a simmer.

Simmer until potatoes are cooked through, about 45 minutes.

We like to serve ours with Cheesy toast, which is simply grilled cheese on toast. I like to use a bit of grated Parmesan instead of tasty or cheddar.