Brodo vegetale

Make a lot of this vegetable stock and then freeze it, to have some ready whenever you need it.

Vegetable stock (makes a lot. Really):

2 medium potatoes, cut into chunks

2 carrots, cut into chunks

2 celery ribs, cut into chunks

1 1/2 brown onions, quartered

2 ripe tomatoes, quartered

2 zucchini, cut into chunks

2 bay leaves

coarse salt

Put all the vegetables in a large pan with plenty of water and salt (bay leaves are optional, but I like the touch they add). Cover, and cook over low heat for 2 hours.

When it is ready, set aside the vegetables and strain the stock. Use what you need, and leave the rest to cool before freezing it, portioned in 450 gr. yoghurt containers.

Easy peasy!